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Ingredients
- 1 large or 2 small cans of tuna in olive oil
- 1 small onion peeled and finely chopped
- 1 tbsp capers
- 3 tbsp cottage cheese or ricotta (I used cottage because it was open - bet quark would work too)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp Greek yoghurt
- 2 tablespoons chopped fresh dill
- A pinch of salt and pepper
- 2 pieces of Ryvita of choice per serving
Details
Servings 4
Preparation
Step 1
Pop the tuna, onion, cottage cheese, olive oil, lemon juice, salt and pepper into food processor or blender and blend until smooth. Add 2 tbsp of Greek yoghurt and the capers and blend further. (I did it all by hand, which left some texture. Try it the other way once, I'm not sure which will be better)
Spread generously onto Ryvita Crispbread and serve with sliced avocado on the side (not in calorie count)
Nutrition Facts - 4 Servings, dip only
Amount Per Serving
Calories 110.5
Total Fat 7.9 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 17.5 mg
Sodium 239.0 mg
Potassium 25.0 mg
Total Carbohydrate 2.0 g
Dietary Fiber 0.3 g
Sugars 0.7 g
Protein 8.4 g
Nutrition Facts - 4 Servings, with Ryvita
Amount Per Serving
Calories 190.5
Total Fat 9.9 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 17.5 mg
Sodium 279.0 mg
Potassium 25.0 mg
Total Carbohydrate 14.0 g
Dietary Fiber 4.3 g
Sugars 1.7 g
Protein 11.4 g
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