• 185 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
  • 1 Combine tuna, celery, onion, dill and capers in medium bowl.
  • 2 Divide half the spinach between two bread slices; top with tuna mixture, then remaining spinach and bread.