- 160 g tin tuna in spring water, drained
- 2 tbsp Greek yogurt
- 198 g tin sweetcorn in water, drained
- 1 orange and 1 yellow pepper
- Little Gem lettuce
Mix the tuna with the Greek yogurt and sweetcorn.
Deseed the peppers and cut into squares, then cut bite-sized pieces of the Little Gem lettuce. Arrange on a serving tray and fill with the tuna mix.