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🍽️ Crunchy Vegetables with Creamy Tuna Dip

170 kcal · 30 min · 4 servings

Ingredients

• 1 can tuna in its own juice (185 g net weight)
• 3 tbsp capers
• 4 tbsp low-fat yogurt
• 0.5 untreated lemon
• sweet paprika powder
• salt
• pepper (from the mill)
• 2 tbsp chopped parsley
• 2 thick carrots
• 2 chicory
• 4 stalks celery
• 2 zucchini

Instructions

1. 1. Open the can of tuna and drain the water or oil completely.
2. 2. Place the drained tuna, two tablespoons of capers, and the yogurt into a blender.
3. 3. Blend the ingredients until a fine and smooth cream forms.
4. 4. Cut the lemon in half and wash the peel under hot water.
5. 5. Dry the lemon and grate a little fine zest directly into the tuna cream.
6. 6. Squeeze the juice from the lemon half and add two tablespoons of it to the sauce.
7. 7. Season the mixture with sweet paprika powder, salt, and pepper to taste.
8. 8. Finely chop the fresh parsley and stir it into the dip sauce.
9. 9. Add the remaining capers to the sauce and mix everything well.
10. 10. Thoroughly wash all the vegetables under running water.
11. 11. Remove the tough strings from the chicory and separate the individual leaves from each other.
12. 12. Peel the carrots completely.
13. 13. Cut the celery sticks, the zucchini, and the carrots lengthwise into very thin strips.
14. 14. Serve the prepared raw vegetable platter together with the tuna sauce.

Nutrition per serving

• kcal: 170
• Protein: 14 g · Fett/Fat: 8 g · Carbs: 10 g