Tuna Dip with Pitta Crisps

338 calories, 27g of protein. A fresh, high-protein sharing dip made with tuna, chickpeas and Greek yoghurt, served with crisp homemade paprika pitta chips. No fuss, no cooking of the dip, and perfect for snacking in the sun.

A proper crowd-pleaser for warm days. The dip comes together in one bowl with tuna, roughly mashed chickpeas, light mayonnaise and Greek yoghurt, lifted with sweet chilli, celery and smoked paprika. Pile it into a bowl, surround it with warm, crunchy pitta crisps and finish with lime and coriander. Great on its own, or as part of a BBQ spread.

Serves 3

Per serving:

338 calories | 27g protein | 10g fat | 31.5g carbs

Tuna Dip

Serves 3 | No cook

Ingredients

• 1 tin tuna, drained
• 1 tin chickpeas, drained and roughly mashed
• 2 tbsp light mayonnaise
• 4 tbsp 0% Greek yoghurt
• 2 tbsp sweet chilli sauce
• 1 stick celery, finely chopped
• ½ tsp smoked paprika
• Salt and pepper to taste

Method

1. Add the tuna, mashed chickpeas, mayonnaise, Greek yoghurt, sweet chilli, celery and smoked paprika to a bowl.
2. Mix everything together until well combined, then season to taste with salt and pepper.

Pitta Crisps

1 pack | 15–20 minutes

Ingredients

• 1 pack pitta bread
• Oil
• Salt
• Smoked paprika

Method

3. Preheat the oven to 180°C. Cut the pitta into small triangles and drizzle with oil, then scatter over a little salt and paprika.
4. Place on a lined tray and bake for 15–20 minutes until crisp, turning halfway through.

To Serve

• Coriander, to garnish
• Lime wedges, to garnish

Method

5. Spoon the dip into a serving bowl and add a squeeze of lime juice.
6. Top with lime wedges and a sprig of coriander, then surround with the warm pitta crisps.
7. Enjoy as a sharing platter on its own, or as part of a BBQ feast.