This tuna caponata crispbread recipe is the perfect lunch for taking with you. Simply cook it beforehand and assemble the delicious crispbreads at work.
Lunch serves 4
Prep 20 min
Cook 15 min
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 eggplant, chopped
- 1 red capsicum, seeded and chopped
- 1 red onion, chopped
- 2 celery sticks, chopped
- 2 tsp tomato paste
- ¼ cup red wine vinegar
- 2 tbsp capers, rinsed and chopped
- 425 g can of tuna, drained, thickly flaked
- ½ cup parsley
- 12 crackers Ryvita crispbread
- 1 lemon, 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.