Ingredients:
1 (425 g) cans tuna in water
1 lemons, rind of, grated
1 lemons, juice of
2 finely chopped pickles
1/4 cup spreadable reduced-fat cream cheese
8 slices rye bread
1 small red onions, sliced
lettuce leaves, 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.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.