Ingredient
- 85 g tuna in water , drained and flaked
- 200 g celery , chopped finely
- 2 tablespoons low-fat ricotta cheese
- 1 tablespoon fresh dill , coarsely chopped
- 2 teaspoons baby capers , rinsed and drained
- 4 slices rye bread
- 20 g baby spinach leaves
Cooking Steps
- Combine tuna, celery, onion, dill and capers in medium bowl.
- Divide half the spinach between two bread slices; top with tuna mixture, then remaining spinach and bread.