Tuna and Cucumber Crispbreads
Crispy crispbreads with a soft tuna-yogurt filling and cucumber slices.
- Time
- 5 min
- Serving
- 156 kcal
- Ingredients
- ≈ 2,72 zł
- Protein
- 16 g
Ingredients
- 1 Crispbreadpack 200 g ≈ 3,72 zł 25 g
- 2 Canned tunapack 170 g ≈ 5,74 zł 50 g
- 3 Cucumbers≈ 7,67 zł per kg 50 g
- 4 Plain yogurtpack 300 g ≈ 2,79 zł 20 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: open the tuna can and drain the liquid; wash and peel the cucumber3, and cut it into 0.5 cm slices.
Mix: combine the tuna with yogurt until smooth.
Assemble: spread the filling on the crispbreads1 and place cucumber3 slices on top.
Serve: serve the crispbreads1 immediately.
Tips
- Why it works
- Drain the tuna to avoid soggy crispbreads. Excess liquid makes the filling watery and ruins the texture.
- Substitutions
- Use sour cream instead of yogurt for a thicker filling; swap cucumber for thinly sliced bell pepper if unavailable.
- Common mistakes
- Overmixing the tuna-yogurt blend creates air bubbles that pop when served; keep mixing gentle.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in a toaster for 30 seconds to crisp again.
- Serve with
- Pair with a cold glass of sparkling water or a simple green salad for a light lunch.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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