Tuna caponata crispbreads

Lunch & Light Meals
Prep   20 min
Cook   15 min
  • Olive oil, 1 tablespoon(s)
  • Garlic, 1 clove(s), crushed
  • Eggplant, 1 average, chopped
  • Red capsicum, 1 capsicum(s), seeded and chopped
  • Red onion, 1 medium, chopped
  • Celery, 2 stalk(s), chopped
  • Tomato paste, no added salt, 2 teaspoon(s)
  • Red wine vinegar, ¼ 250ml cup(s)
  • Capers, 2 tablespoon(s), rinsed and chopped
  • Tuna, canned in water, 1 425g can(s), drained, thickly flaked
  • Parsley, ½ cup(s)
  • Ryvita Crispbread, Original Rye, 12 cracker(s)
  • Lemon, 1 lemon(s), cut into wedges, to serve


Heat the olive oil in a large non-stick frying pan over medium–high heat. Add the garlic, eggplant, capsicum, onion and celery and cook, stirring occasionally, for 10 minutes or until softened and golden.

Add the tomato paste and cook, stirring, for 30 seconds. Remove the pan from the heat and immediately stir in the vinegar until well combined.

Add the capers, tuna and parsley and stir gently to combine. Season with freshly ground black pepper. Spoon evenly over the crispbreads and serve with lemon wedges alongside.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Healthy Fats & Oils1
Protein23 g
Total fat7.6 g
- Saturated fat1.5 g
Total carbohydrates28.1 g
- Total sugars9.1 g
Fibre10.9 g
Sodium501 mg