Tuna salad crispbread

6 - 7
PersonalPoints™ per serving
Mix 3 tbsp reduced-fat cottage cheese with 1 drained, medium tin tuna in spring water & ½ tsp olive oil. Spread over 4 crispbreads. Serve with spinach leaves, pickled beetroot, sliced cucumber and peppers.

Meal Items

Reduced Fat Natural Cottage Cheese

3 tablespoons

Tuna in spring water, drained

1 can(s)

Olive Oil

½ teaspoons

Rye Crispbreads

4 individual


1 portion(s)


1 portion(s)

Peppers, All Types

½ medium

Pickled Beetroot

1 portion(s)


To make this gluten-free, use gluten-free crispbreads.