Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese
Ingredients
- 1 can (425 g) tuna in water
- 1 lemon, grated, rind of
- 1 lemon, juice of
- 2 pickles, finely chopped
- 14 cup spreadable reduced-fat cream cheese
- 8 slices rye bread
- 1 small red onion, sliced,
- lettuce leaf, of your choice
Directions
Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
Cut in half to serve.