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  • Prep
    20 min
  • Total
    20 min
  • Servings

Tuna and Ricotta Toast


  • 4 slices multigrain bread
  • 1 container (400 g) Saputo Ricotta di Campagna cheese 
  • 1 garlic clove, peeled
  • 2 cans (160 g each) light tuna in oil, drained
  • 10 ml (2 tsp) lemon juice
  • 2.5 ml (½ tsp) lemon zest
  • 5 ml (1 tsp) capers
  • 2.5 ml (½ tsp) sriracha sauce
  • 2 radishes, thinly sliced
  • ½ fennel bulb, minced
  • A few lettuce sprouts


  1. Toast the bread in a toaster or the oven.
  2. Lightly oil the bread. Rub one side of each slice with the garlic clove. Set aside.
  3. In a bowl, combine the Ricotta, tuna, lemon juice, and zest. Season with salt and pepper.
  4. Top each slice of bread with the Ricotta and tuna mixture. Place back in the oven for 5 minutes.
  5. Top each slice with capers, sriracha sauce, olive oil, radishes, fennel, and lettuce sprouts.