Tuna, Tomato & Olive Vita-Weats

Makes: 6 crispbreads

Preparation time:  5 minutes


  • 125g can tuna slices in springwater, drained, flaked
  • 80g tomato medley, chopped
  • 30g mixed olives, seeded, chopped
  • 1 tbsp shredded basil, plus extra baby basil leaves to serve
  • 1 tsp balsamic vinegar
  • 6 x 9 Grain Vita-Weat Crispbread


  1. In a small bowl, combine tuna, tomatoes, olives, basil and vinegar.
  2. Spoon mixture onto Vita-Weats and garnish with baby basil leaves.

Recipe and image kindly provided by Campbell Arnott’s – for more recipes visit their website here.

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