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    You are in: Home / Recipes / Salmon and Tuna Zingers Recipe
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    Salmon and Tuna Zingers

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Chef #501923's Note:

    This is an adaptation of tuna salad sandwiches that is healthier, spicier, and slightly exotic. These measurements are aproximately what I used, but you can adjust and modify this to suite your tastes. If you do not like spicy leave out the chili oil. Also, the alfalfa sprouts are strong flavored so if you do not like their flavor, leave them out. Also, for an extra flavorful version, try with fresh boiled, baked, or grilled salmon and tuna instead.

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    Serves: 6-10


    sandwic ...

    Units: US | Metric


    1. 1
      Split and put cheese wedge evenly onto each slice of rye.
    2. 2
      Split and put alfalfa sprouts evenly on two slices of rye.
    3. 3
      Mix drained salmon, tuna, capers, chili oil, chopped green onion, paprika, and fresh oregano together.
    4. 4
      Roll Key Lime on cutting board to loosen juices. Then slice in half and squeeze each half into mixing bowl. Mix thoroughly.
    5. 5
      Spoon onto rye slices with cheese. Add the rye slices with cheese and alfalfa sprouts on top to make sandwiches.
    6. 6
      Continue to assemble sandwiches until salmon and tuna mixture is gone, or save for later for up to 1 week in the fridge.

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    Nutritional Facts for Salmon and Tuna Zingers

    Serving Size: 1 (65 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 120.6
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.6 g
    Cholesterol 33.2 mg
    Sodium 128.1 mg
    Total Carbohydrate 5.7 g
    Dietary Fiber 1.1 g
    Sugars 1.9 g
    Protein 16.8 g

    The following items or measurements are not included:

    Laughing Cow light garlic and herb cheese

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