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Photo of Tuna on Toasted Rye by WW

Tuna on Toasted Rye

3
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
You can experiment with other sorts of bread such as multigrain. The rye bread we've used is great with tuna or salmon.

Ingredients

Tuna in brine, drained

190 g

Cannellini Beans, cooked

130 g, rinsed, drained

Fat Free Natural Yogurt

150 g

Capers, in Brine

2 teaspoon(s), rinsed, drained

Chives, Fresh

2 tablespoon(s), finely chopped

Lemon

1 teaspoon(s), rind, finely grated

Cucumber

¼ portion(s), medium, thinly sliced

Rocket

60 g, fresh leaves

Rye Bread (German Style)

8 slice(s), small, toasted

Instructions

  1. Combine tuna in a medium size bowl. Add cannellini beans, yogurt, capers, chives and lemon rind. Season to taste with salt and black pepper.
  2. Arrange tuna mixture on bottom of 2 pieces of rye toast. Top with cucumber slices and rocket leaves and sprinkle with black pepper. Place remaining toast on top.

Notes

If you only want to make 2 sandwiches, then make the whole quantity of tuna mixture, but store the remainder in an airtight container in the fridge for up to 2 days. This will make your next lunch even easier. This tuna combo is even great tossed through cold pasta or cooked brown rice.

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