Tuna ‘crunch’ cracker toppers recipe
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This high protein simple, light lunch is ready in 10 – perfect for throwing together when you’re super busy. There’s texture from the crunchy, slightly nutty flavoured Jacob’s high fibre crackers and the pumpkin seeds, plus bags of flavour from the pickled red onion, chilli and capers.
See method- Serves 2 (makes 6)
- Takes 10 mins
- 300 calories / serving
Ingredients
- ½ small red onion, thinly sliced
- ½ lemon, zest and juice
- 145g tin tuna chunks in spring water, drained
- 2 tbsp 0% fat natural Greek style yogurt
- 6cm chunk cucumber, finely chopped
- 1 stick celery, finely chopped
- 1 tbsp capers, drained and finely chopped
- ½ red chilli, deseeded and finely chopped
- ½ medium ripe avocado, cut into 5mm chunks
- 6 Jacob's High Fibre Cream Crackers
- 10g coriander, roughly chopped
- 2 tbsp pumpkin seeds
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Shop ingredientsEach serving contains
- Energy
- 1250kJ 300.0kcal
- Fat
- 15g
- Saturates
- 4g
- Sugars
- 3g
- Salt
- 1.3g
of the Reference intake
Carbohydrate 19.2gProtein 19.6gFibre 4.2g
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Method
- In a small, non-metallic bowl, toss the onion in the lemon juice. Set aside to pickle while you make the topping. Drain.
- Mix the lemon zest, tuna, yogurt, cucumber, celery, capers and chilli together until evenly combined. Carefully fold through the avocado.
- Evenly divide the topping over the crackers and top with the drained pickled pink onions, the coriander and pumpkin seeds.
- Tip: The topping and pickled onions can be stored in an airtight container in the fridge for up to 3 days. Use to top the crackers when you’re ready to serve.
- See more Picky bits recipes and ideas
