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.
My Private Note
Units: US | Metric
- 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
- 1Split and put cheese wedge evenly onto each slice of rye.
- 2Split and put alfalfa sprouts evenly on two slices of rye.
- 3Mix drained salmon, tuna, capers, chili oil, chopped green onion, paprika, and fresh oregano together.
- 4Roll Key Lime on cutting board to loosen juices. Then slice in half and squeeze each half into mixing bowl. Mix thoroughly.
- 5Spoon onto rye slices with cheese. Add the rye slices with cheese and alfalfa sprouts on top to make sandwiches.
- 6Continue 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