Spicy Tuna & Salad

Customer Reviews

Write a review

Spicy Tuna & Salad

  • Prep 10 mins

This recipe makes a luscious lunch zinging with flavour thanks to the culinary genius of flavor expert, Dr Rachel Edwards-Stuart.


  • RYVITA® Hint of Chilli Crispbread
  • 50g plain yoghurt
  • 1 small tin of tuna, drained
  • 30g finely chopped green olives
  • Half a head of chicory, finely chopped
  • 4 small radishes, diced into small pieces
  • 10g lambs lettuce, chopped up
  • 1 tablespoons capers
  • 1 dash white wine (if you’ve got a bottle open, it works without too)
  • A generous sprinkling of salt and black pepper


Pop your drained tuna, plain yogurt, chopped green olives, capers and dash of white wine (don’t worry if you don’t have a bottle open) into a bowl and mix well. Season with salt and black pepper. Load the mixture onto your Hint of Chilli Crispbread and top with the chicory, radishes and lettuce.