Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese

Total Time
Prep 10 mins
Cook 0 mins

A tasty tuna sandwich which is low in fat.

Ingredients Nutrition


  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

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. :-)

twissis September 16, 2008

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

LaurelLee August 11, 2008

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.

Soobeeoz December 01, 2007