Tuna Salad Ryvitas
Prep Time
10 minutes
Cook Time
0 minutes
Servings
2
Nutritional information (Per serve)
Carbohydrate
20.8 g
4.1 g is sugar
Fibre
4.2 g
Fat
13.4 g
2.7 g is saturated fat
Ingredients
- 8 Ryvitas (crispbreads)
- 1 stick celery (finely sliced)
- 120 g tuna in spring water (tinned, sustainably sourced, drained)
- 2 tbsp cottage cheese
- 2 tbsp lite cream cheese
- 1 tsp Dijon mustard
- 1 tsp capers
- 1 lemon zest (from 1 lemon)
- 1 lemon juice (from 1 lemon)
- 1/4 red onion (finely chopped)
- flat-leaf parsley (fresh, to garnish)
- salt and freshly ground black pepper (to taste)
Method
- In a medium bowl, combine the drained tuna, celery, cottage cheese, lite cream cheese, Dijon mustard, capers, lemon zest, and lemon juice.
- Mix well until smooth and creamy.
- Season with salt and freshly ground black pepper to taste.
- Spread the tuna mixture evenly over the 8 Ryvitas.
- Garnish with finely chopped red onion, flat-leaf parsley, and a crack of black pepper.
- Serve immediately and enjoy.