Bell pepper "sandwiches" with tuna paste – a tasty and light alternative to traditional bread

white canned tuna (in oil, drained) – 1 tin

vegan mayo – 1–2 tbsp

chives – a few stalks

black Himalayan salt (Kala Namak) – a pinch

sun-dried tomatoes in oil – about 7 pieces

black pepper – to taste

red bell pepper – 1 large

Make the base. Drain the tuna and transfer it to a bowl.

Add flavour. Chop the sun-dried tomatoes and chives, then mix them with the fish, mayo, Kala Namak salt, and a bit of pepper. Stir well to create a fragrant, creamy paste.

Skip the bread – use pepper! Wash the bell pepper and cut it in half. Remove the seeds. Spread a portion of the tuna paste onto each half – these are your "breadless sandwiches".

Kala Namak salt has a slightly eggy taste, so the paste mimics a classic egg-and-tuna spread perfectly, but in a completely dairy-free version!

Nutritional values (per serving)

Energy: approx. 675 kcal

Protein: 58 g

Fat: 37.6 g

Carbohydrates: 26 g

This dish is a great example of how to easily add more veg and protein to your diet while ditching traditional bread. Thanks to the pepper, it’s light, rich in vitamin C and fibre, and the tuna provides a solid dose of protein and healthy fats.

Works brilliantly as both a breakfast and a light packed lunch for work.