By Nadine Tengco
9 slices Walter Sugar Free or Double Fiber bread
1 can tuna solid in water (184 grams net weight)
2 pieces omega 3 enriched egg, boiled and chopped
25 grams finely diced celery
25 grams finely diced carrots
10 grams finely diced onion
20 grams finely diced dill pickles
1/2 cup ‘cauli-mayo’ (120 grams)
1/8 tsp fine salt
1/8 tsp ground black pepper
Mix equal parts mayo and cauliflower puree (ex. 1/4 cup mayo and 1/4 cup cauliflower puree)
To make Cauliflower Puree: Steam cauliflower florets until tender. Process until smooth in a food processor
Roll 1 slice of Walter Sugar free or double fiber bread with a rolling pin. Begin at one edge and press the rolling pin down onto the bread, moving it across in increments. Roll gradually in each direction to flatten bread. No need to trim crust/edges. Cut into 8 triangular wedges. Repeat with the other slices. Arrange wedges in a single layer inside toaster oven. Bake/toast for 5-7 minutes until slightly golden brown. Cool. Set aside.
Toss together the tuna, chopped egg, celery, carrots, onion, salt, pepper and “cauli mayo.” Mix well.
Spoon tuna salad in a small ramekin or cup. Arrange bread wedges/chips on a plate and place tuna salad in the center. Serve.