Tuna Chipotle High Protein Smash

Ingredients

• canned tuna in spring water — drained480 g
• eggs4 ea
• canned black beans — drained160 g
• light cream cheese80 g
• light cheddar cheese80 g
• 0% fat Greek yoghurt40 g
• canned sweetcorn — drained120 g
• chipotle paste20 g
• red onion150 g
• fresh coriander25 g
• limes4 ea
• brown bread4 slice

Method

1. Bring a pan of water to the boil. Once boiling, carefully lower in the eggs and cook for 8 mins.
2. While the eggs cook, drain the sweetcorn. Heat a tiny splash of olive oil in a non-stick frying pan over a medium-high heat and fry the sweetcorn for 3-4 mins until charred. Drain the black beans in a sieve, rinse well under cold water, then drain well again. The sweetcorn and black bean weights in the ingredients are drained weights
3. Once the eggs are done, transfer them to a bowl of cold water to cool, then carefully peel off the shells.
4. Drain the tuna well, pressing out any excess liquid this helps the mixture hold together. Add the tuna to a large bowl along with the eggs, charred sweetcorn, black beans, cream cheese, yoghurt and chipotle paste, then grate in the Cheddar.
5. Finely dice half the red onion and roughly chop the coriander, then add both to the bowl and squeeze in the juice of a quarter of the limes. Then, using a pizza cutter, smash everything together until nicely mashed and mixed. Season with salt and black pepper to taste.
6. Toast the sourdough and divide the smash between the slices. Thinly slice the remaining red onion and scatter over the top, then cut the remaining lime into wedges and serve on the side.