Preeya’s Wilted Silverbeet and Tuna Lunch Box Staple
Serves 2
Time 15 minutes
Ingredients
3 cups silverbeet, stems removed
2 cans of tuna – in olive oil, drain slightly, reserve some of the oil for the mixture
¼ cup Kewpie mayonnaise
1 long stalk of celery, finely diced
½ red onion, finely diced
¼ cup pitted kalamata olives, chopped
¼ cup chopped sundried tomatoes, chopped
Method
Place pot on medium heat, add a teaspoon of olive oil and add silverbeet – stirring frequently until melted down (usually 5 minutes).
Separately prepare the tuna mixture by combining the tuna, mayonnaise, celery, and onion in a bowl.
Squeeze fluid out of the silverbeet and place it on a chopping board and just chop it up roughly so it is easy to eat from a lunch box.
Place the silverbeet at the bottom of the lunch container, place 2 generous tablespoons of the tuna mixture on top.
Scatter with chopped olives and sundried tomatoes.
When it comes to lunchtime at work – remove the container – combine all ingredients and enjoy!