Whole Grain Crispbreads with
Guacamole and Tonnino Tuna in Spring Water
1 jar Tonnino Tuna in spring water
4 whole grain crispbreads
½ cup red, green and yellow bell pepper, chopped
¼ cup olives, sliced
1 tablespoon Italian parsley, chopped
Salt and pepper
Puree the avocado and add salt and lemon to taste.
Mix the bell pepper with the olives and parsley.
Place the guacamole on each crispbread, add the pepper mixture and place a piece of Tonnino Tuna on top.
Salt and pepper to taste.
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