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.
Reduced Fat Natural Cottage Cheese
Tuna in spring water, drained
Peppers, all types
To make this gluten-free, use gluten-free crispbreads.