Ingredients
- 2 cans (6 ounces each) white tuna (packed in water, well drained, gently hand-squeeze out excess moisture)
- 1/4 to 1/3 cup low-fat mayonnaise (can use more)
- 1 to 2 tablespoon fresh lemon juice (two is better! - no bottled for this)
- 1 small celery rib, finely diced
- 2 to 3 green onions, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- Seasoning salt and lemon pepper or black pepper, to taste
- Pumpernickel bread (4 slices, or 4 slices rye bread, large slices
- 4 tomato slices
- 4 Swiss cheese slices (or use as much cheese as you like, or use mozzarella cheese)
How to Make
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Step 1: Set oven to broiler heat (I use my toaster oven to make these). In a bowl mix tuna, mayo, lemon juice, celery, green onions and parsley; mix well. Add in seasoned salt and lemon pepper to taste.
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Step 2: Place the bread slices on a baking sheet and broil for 1 minute or until lightly toasted. Remove from heat, divide and spread the tuna mixture on top of each bread slice.
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Step 3: Place one cheese slice over the tuna, then one tomato slice, then another slice of cheese on top. Return the layered bread to oven and broil for about 3 minutes, or until the cheese is melted. Delicious!
We hope you enjoy this recipe!
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