Ingredients

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

Directions

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

Serves 2

Nutritional Value Per Serving

Calories	283
Total Fat	12 g
Saturated Fat	1.2 g
Cholesterol	38 mg
Sodium	373 mg
Total Carbohydrate	31 g
Dietary Fiber	9 g
Protein	24 g
Calcium	12 g