Ready in 20 minutes
Yield: 4 portions

In a large mixing bowl, combine the following:

2 cans (6 ounces each) tuna flakes, drained
1 medium-sized ripe tomato, cut into 1/2 inch slices
1 tablespoon fresh tarragon, coarsly-chopped
1 tablespoon scallion, sliced into 1/2 cm. long
1/2 teaspoon fine salt
1/2 teaspoon ground black pepper
1/4 teaspoon chili flakes

Mix and then add:

1/2 cup lite mayonnaise

Properly incorporate the mayonnaise. Adjust the seasoning if necessary. Slightly toast:

8 slices of rye bread

Arrange tuna filling on one slice of bread. Top with:

romaine lettuce

Top again with another slice of bread. Continue with the rest of the rye bread. Serve with potato chips.

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This article was published on Thursday 1 October 2009 à 11:16 am and is filed under Seafood. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.