Ingredients

½ x 145g can tuna chunks in water, drained

1/2 x 198g can Co-op naturally sweet sweetcorn in water, drained

1/2 small red pepper, finely chopped

1 tbsp reduced fat mayonnaise

1 tbsp chopped coriander

1 sweet potato, baked

Pinch smoked paprika

60g celery sticks

20g Co-op light soft cheese

125g cubed melon with mint

Co-op unsalted rice cakes (optional)

Method

1. In a bowl, mix together the tuna, sweetcorn, red pepper and mayonnaise until well combined. Stir in the coriander

2. Store in an airtight container in the fridge for up to three days

3. When ready to use, spoon the tuna mayo over a baked sweet potato and sprinkle with the smoked paprika

4. Put into your lunchbox with the celery sticks, soft cheese and melon with mint

5. Add the rice cakes, if you like


*Ready in time excludes baking

Tips

Top tip: Make double the tuna mayo, so you have a batch on standby. It’ll keep in the fridge for up to three days.

This is gluten-free and low in saturated fat.