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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 sm. cucumber, peeled and thinly sliced
1 tbsp. cider vinegar
1 tbsp. canola oil
dashes ground black pepper
dashes whole dried dill weed
1 can (6 ounce) tuna, drained and flaked
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
1/4 cup mayonnaise
12 slices whole wheat bread, toasted
3 tbsp. margarine, softened
2 hard-boiled eggs, sliced
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Directions:
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Combine first 5 ingredients; toss well, cover and chill 30 minutes. Combine tuna, celery, parsley, and mayonnaise; mix well and set aside.
For each sandwich - spread butter on one side of 2 toast slices. Spread tuna mixture on buttered side of 1 toast slice; top with unbuttered toast slice. Layer 1/4 of cucumber slices and 1/4 of egg slices. Top with toast slice, buttered side down. Cut sandwich in half diagonally; secure with tooth picks.
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Comments from mrcole
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Recipe from Southern Living 1983 Annual Recipes.
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