Tuna salad crispbread

Points® value
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 crispbread

4 individual


1 portion(s)


1 portion(s)

Peppers, all types

½ medium

Pickled beetroot, no added sugar

1 portion(s)


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