Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese

Latchy's Note:

A tasty tuna sandwich which is low in fat.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 (425 g) can tuna in water
• 1 lemon, rind of, grated
• 1 lemon, juice of
• 2 finely chopped pickles
• 1/4 cup spreadable reduced-fat cream cheese
• 8 slices rye bread
• 1 small red onion, sliced
• lettuce leaf, of your choice

Directions:

1. Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.
2. Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
3. Cut in half to serve.

Reviews

[twissis]

When my DH works late & has a snack at work, he is usually after something light & tasty vs a meal that evening. I try to give him healthy fare at these times & this is good for that goal. Using rye bread made from Sour Cream Rye Bread (ABM) by Marie & pickle relish as I had no gherkins, I chose to serve this sandwich open-face w/o lettuce. The lemon & cream cheese vs mayo cut the salty taste & make it more adult-fare vs kid-friendly, but that is just what makes it a *keeper* for me. :-)

[LaurelLee]

Really liked this sandwich. A nice change from mayo. Great flavor!!

[Soobeeoz]

I basically stuck to the recipe, but used white bread and toasted the sandwich in butter. I used 1/4 of a red onion, mustard pickle spread, lightly coated the inside of the sandwich with low fat mayo and added extra tasty cheese, sea salt and freshly cracked black pepper. I left out the lettuce leaves. Very tasty, and I liked the hint of lemon.