Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese

Total Time
10mins
Prep
10 mins
Cook
0 mins

A tasty tuna sandwich which is low in fat.

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Ingredients

Nutrition

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.
Most Helpful

5 5

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. :-)

5 5

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

5 5

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.