Tuna and Cottage Cheese Crispbread Plate
Thirty grams of protein from a tin and a tub, on three slices of crispbread.
7 min
1 serving
Difficulty 1/5
Afternoon snack · Morning snack
Prep 7 min
Cottage cheese takes the place of mayonnaise and holds the tuna together just as well. Seven minutes, no cooking, and it costs about 270 kcal — which is what an afternoon snack should cost.
Per serving
275
kcal / serving
Ingredients
Written for 1 serving. Change the servings to rescale every amount.
Crispbread
3 slices (30 grams)
Canned Tuna in Water
80 grams
Cottage Cheese
60 grams
Cucumber
60 grams
Dill
2 sprigs (4 grams)
Lemon
10 grams
Black Pepper
to taste
Steps
Drain the tuna and fork it into the cottage cheese with the lemon juice and plenty of black pepper.
2 min
Chop the dill and stir it through.
2 min
Spoon it onto the crispbread and lay the cucumber slices over the top. Build it right before eating — crispbread goes soft in minutes.
3 min
Serving suggestion
Radish or spring onion on top adds crunch without anything measurable.
Storage
The tuna mix keeps a day in the fridge. Keep the crispbread out of it until you eat.
Notes
Tuna in oil works, at about 60 kcal more.
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