Prep 10 mins
Cook 0 mins
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.
- 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
- 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.