Tuna and Sweetcorn on Crispbread
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Light mayonnaise at 15 g is 45 kcal. The full-fat version is 105 for the same spoon, which is most of the difference between this and the version from the shop.
Rye crispbread holds a wet topping for an hour or so. Rice cakes do not.

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