1 can (6 ounces) albacore tuna in water
1 tablespoon kalamata olives, chopped fine
2 teaspoons sun dried tomatoes, chopped
1 teaspoon parsley, chopped fine
1 tablespoon roasted red pepper, chopped fine
1 teaspoon lemon juice
1 teaspoon fresh basil, chopped fine
1 tablespoon olive oil
Salt to taste
Freshly ground black peppert to taste
8 pieces Wasa Fiber Rye Crispbread
Drain tuna and place in a small bowl. Mix all ingredients together. Season to taste with salt and pepper.
Spoon 1 tablespoon tuna mixture on each crispbread.
TIP: Store leftovers in refrigerator for up to 3-4 days for a quick snack.
Prep time: 15 minutes
Nutritional Value Per Serving
|Total Fat||12 g|
|Saturated Fat||1.2 g|
|Total Carbohydrate||31 g|
|Dietary Fiber||9 g|