Salmon and Tuna Zingers
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
2 sandwiches per serving
- Serves:
- 6-10
ingredients
- 3 (3 ounce) cans salmon, drained
- 1 (6 ounce) can tuna, drained
- 1 tablespoon capers, minced
- 4 ounces plain fat-free yogurt
- 1 tablespoon chili oil (optional)
- 1 tablespoon paprika
- 1 tablespoon green onion, chopped
- 1 tablespoon fresh oregano
- 1 key lime
- 1 tablespoon alfalfa sprout
- 1 (3/4 ounce) Laughing Cow light garlic and herb cheese
- 4 slices rye cocktail bread
directions
- Split and put cheese wedge evenly onto each slice of rye.
- Split and put alfalfa sprouts evenly on two slices of rye.
- Mix drained salmon, tuna, capers, chili oil, chopped green onion, paprika, and fresh oregano together.
- Roll Key Lime on cutting board to loosen juices. Then slice in half and squeeze each half into mixing bowl. Mix thoroughly.
- Spoon onto rye slices with cheese. Add the rye slices with cheese and alfalfa sprouts on top to make sandwiches.
- 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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