Tuna Bread

Soak the spinach and parsley overnight to reduce phytic acid. In the morning, drain the water and pat the leaves dry with a towel.

Dice the avocado and cucumber.

In a large bowl, mix the tuna, avocado, cucumber, and parsley (I like to substitute dill with mint).

Drizzle with lemon juice.

Toast the gluten-free bread in a skillet.

Spread the tuna mixture on the toast and top with spinach leaves.