Lettuce wraps with boiled eggs, tuna and capers

Ingredients

For 1 serving

• Romaine lettuce60 g
• Eggs2
• Canned tuna in water50 g
• Capers4 g
• Nonfat Greek yogurt30 g
• Rice cakes2
• Black pepperto taste

Contains: lactose, eggs, fish,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 9 minutes over medium heat, until hard-boiled.
2. Transfer them straight to cold water for 2–3 minutes, peel them and chop roughly with a knife.
3. Meanwhile drain the tuna well; rinse and chop the capers; separate the largest leaves of the romaine lettuce, wash them and dry well.
4. In a bowl mix the eggs, tuna, Greek yogurt, capers and a grind of black pepper until creamy.
5. Spoon the filling into the lettuce leaves, roll them up or fold them like boats and serve with the rice cakes.