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Tuna & roasted pepper crispbreads
Lunch
Servings
1
1
- Roasted red peppers, low sodium, 0.5 cup(s), chopped (3.3oz)
- Tuna, canned in water, 1 x 3.3 oz can(s), drained, thickly flaked (2.8oz)
- Extra virgin olive oil, 2 tsp(s) (0.3oz)
- Lemon, 0.25 medium, juiced (0.7oz)
- Black pepper, 1 dash(es)
- Rye crispbread, 4 crispbread(s) (1.4oz)
Method
In a medium bowl, add the roasted red peppers, tuna, oil and lemon juice. Stir gently to combine. Season with black pepper. Spoon evenly over the crispbreads and serve.
Food Groups
|
V
|
1 |
|
F
|
0.1 |
|
C
|
2.1 |
|
PD
|
0.9 |
|
Ft
|
1.7 |
|
S
|
0 |
Nutrition Facts
| Calories | 358 |
| Total Fat | 12.1 g |
| - Saturated Fat | 2 g |
| Cholesterol | 33.6 mg |
| Sodium | 468 mg |
| Total Carbohydrate | 41.1 g |
| - Dietary Fiber | 8.3 g |
| - Total Sugars | 5 g |
| -- Added Sugars | 0 g |
| Protein | 23.2 g |
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