Tuna Salad Ryvitas
Prep Time
10 minutes
Cook Time
0 minutes
Servings
2
Nutritional Information
Per Serve
Carbohydrates
20.8 g
Energy
305 kcal
Fibre
4.2 g
Protein
28.4 g
Saturated fat
2.7 g
Sodium
360 mg
Total fat
13.4 g
Total sugars
4.1 g
Per 100g
Carbohydrates
9.9 g
Energy
145 kcal
Fibre
2.0 g
Protein
13.5 g
Saturated fat
1.3 g
Sodium
162 mg
Total fat
6.3 g
Total sugars
1.9 g
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.