Tuna Salad in Turkish Bread
Prep: 8 min
Cook: 0 min
Servings: 2
Packed with tuna, rocket and cheese, this dish is a pocket-full of taste!


  • 2 small round Turkish breads, split open and toasted
  • 2 tbs low-fat cheese (cottage cheese, quark or labneh)
  • 1 tbs capers, optional
  • 185 g can tuna in spring water, drained
  • rocket, baby spinach or lettuce leaves
  • 2 tomatoes, sliced
  • 1 tbs fresh herbs (parsley, dill and/or mint)
  • pepper, to taste


  1. Spread the warm bread with cheese and sprinkle two halves with capers.
  2. Spoon the tuna, leaves and tomato on top. Season with herbs and pepper. Cover with remaining bread halves.
  3. Serve immediately.

Labneh is a yoghurt cheese. To make your own: Line a colander with several folds of cheesecloth or a kitchen towel. Pour natural yoghurt into the cloth, then put the colander into a larger container and let it drain overnight in the refrigerator until it's reduced to half its volume.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

Nutrition Information

per serving per 100g
Energy 1319 kJ 381 kJ
315 Cal 91 Cal
Protein 31.9 g 9.2 g
Fat, total 5.5 g 1.6 g
— saturated 1.7 g 0.5 g
Carbohydrate 31.8 g 9.2 g
— sugars 6.2 g 1.8 g
Sodium 549.1 mg 158.6 mg
Fibre 3.7 g 1.1 g

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