Open Faced Tuna

open faced tuna sandwich on wood serving board with sliced artisan bread in background

1 slice La Brea Bakery New York Rye Loaf, thickly cut
2 tablespoons mayonnaise
1 teaspoon Dijon mustard 
1 teaspoon capers 
1 persian cucumber sliced 
1 hard boiled egg sliced
¼ red onion thinly sliced 
1 can tuna
1 teaspoon fresh dill 
Lemon juice to taste
fresh pepper

  1. Toast La Brea Bakery New York Rye Loaf until golden brown. 
  2. Mix together mayonnaise, mustard, capers and spread on the one side of the rye bread. Add the cucumbers, hard boiled egg and red onions.
  3. Top with the tuna, then garnish with lemon juice, dill, salt and pepper. 

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