I eat this meal surprisingly often. It is best eaten at room temperature so doesn’t even need to be heated and can be prepped up to 4 days in advance. The only advice I give is to probably adjust the red onion quantity or substitute it for spring onion… especially if you don’t carry gum with you!

Calories: 340 – Carbs: 29g – Fat: 6g – Protein: 39g

Ingredients:

•  50-75g spring greens (half a pack)
• 1 tin tuna
• 1/2 red onion, finely sliced
• 1/2 can red kidney beans
• extra virgin olive oil
• salt/pepper to taste.

Method:

1. Cook spring greens according to packet instructions
2. Mix everything else together in a bowl (If you’re using tinned tuna in oil, you won’t need to add the olive oil too)
3. Plate it up and you’re done! P.s. It will look like a massive intimidating portion but it’s very doable, even for someone my size. The spring greens can also be substituted for regular salad leaves however I don’t like to prep salad any earlier than the night before.