Approximately 8 serves

Tuna Parcels
180g can tuna, drained and flaked
60g light cream cheese
¼ cup reduced fat grated tasty cheese
3 green onions, sliced
1 stick celery, finely sliced
1 tablespoon lemon juice
1 teaspoon wholegrain mustard
8 sheets filo pastry
Oil spray

Yoghourt Dipping Sauce
1/3 cup Greek-style yoghourt
¼ cup sweet chilli sauce

• Combine tuna, cheeses, onions, celery, lemon juice and mustard. 
• Fold one sheet of filo in quarters, spraying each layer lightly with oil.  Place a tablespoon of mixture on one corner and roll up, tucking sides in, to form a parcel.  Place parcels on an oven tray lined with baking paper. 
• Cook in moderate oven (180oC) for 8 – 10 minutes or until golden. 
  
• Combine yoghourt and sweet chilli sauce for yoghourt dipping sauce.

Serve with:

• Steamed greens like French beans, snow peas, asparagus or broccoli, sprinkled with a little sesame seeds
• Roma tomatoes, red Spanish onion, fresh basil leaves and balsamic vinegar salad

Suggestions:

• Try canned salmon instead of tuna
• For fussy eaters or a leftover solution replace tuna with cooked chicken.
• Make some extra parcels and have cold for lunch the next day
• Be generous with the dipping sauce if it’s been a low calcium intake day