The snack edit 743

Tuna and Sweetcorn on Crispbread

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

1 serving · 6 ingredients · 3 steps

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Tuna and Sweetcorn on Crispbread, plated and ready to serve. — The finished recipe. Tuna and Sweetcorn on Crispbread

Ingredients 1 to 6 for tuna and sweetcorn on crispbread arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Tuna and Sweetcorn on Crispbread, preparation step 1: Drain the sweetcorn and pat it dry on kitchen paper so it does not water the mayonnaise down. — Step 1. Drain the sweetcorn and pat it dry on kitchen paper so it does not water the mayonnaise down.

Tuna and Sweetcorn on Crispbread, preparation step 2: Fork the drained tuna with the mayonnaise, sweetcorn, lemon and a lot of black pepper. — Step 2. Fork the drained tuna with the mayonnaise, sweetcorn, lemon and a lot of black pepper.

The finished tuna and sweetcorn on crispbread. — Step 3. Spread thickly over the crispbreads and eat within the hour.

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