Tuna and Sweetcorn on Crispbread

Make tuna and sweetcorn on crispbread, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
40 g Sweetcorn, tinned and drained (Drained weight.)
1 tbsp (15 g) Light mayonnaise
2 crispbreads, about 20 g Rye crispbread
A squeeze Lemon juice
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Drain the sweetcorn and pat it dry on kitchen paper so it does not water the mayonnaise down.
2. Fork the drained tuna with the mayonnaise, sweetcorn, lemon and a lot of black pepper.
3. Spread thickly over the crispbreads and eat within the hour.

Contains gluten cereals, eggs, fish and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tuna-sweetcorn-crispbread

AI-generated images illustrating the recipe.

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