Toasted Bread with Tuna, Goat Ricotta Cheese and Watercress
2 80g cans of Rio Mare Tuna in Olive Oil with Lemon and Pepper
8 slices of rye bread
250g of Goat Ricotta Cheese
a handful of sprouts of your choice
1. Roast the bread slices on both sides in a hot pan and then place them on a cutting board.
2. Spread plenty of ricotta on each slice and place the tuna on top.
3. Finally, add the sprouts or lettuce leaves and a drizzle of oil.