Ingredients
| 1 | sm. cucumber, peeled and thinly sliced | | 1 tbsp. | cider vinegar | | 1 tbsp. | canola oil | | dash | ground black pepper | | dash | whole dried dill weed | | 1 can (6) | 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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Instructions
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.
Author's Comments
Recipe from Southern Living 1983 Annual Recipes.
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