Tuna salad crispbread
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 tablespoon(s)
Tuna in spring water, drained
1 can(s)
Olive Oil
½ teaspoon(s)
Rye Crispbreads
4 individual
Spinach
1 portion(s)
Cucumber
1 portion(s)
Peppers, all types
½ medium
Pickled Beetroot
1 portion(s)