This open-faced tuna sandwich can be a quick and healthy lunch any day of the week.
Ingredients
1 slice La Brea Bakery New York Rye Loaf, sliced thick
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
Salt and freshly ground black pepper, to taste
Preparation
- Toast Rye until golden brown.
- Mix mayonnaise, mustard, and capers and spread on toasted rye bread. Top with the cucumbers, hard-boiled egg, red onion, and tuna.
- Garnish with dill, lemon juice, salt, and pepper. Serve.
