Salmon And Tuna Zingers
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 3 (3 ounce) cans salmon, drained
- 1 (6 ounce) can tuna, drained
- 1 tablespoon capers, minced
- 4 ounces plain fat-free yogurt
- 1 tablespoon chili oil (optional)
- 1 tablespoon paprika
- 1 tablespoon green onion, chopped
- 1 tablespoon fresh oregano
- 1 key lime
- 1 tablespoon alfalfa sprout
- 1 (3/4 ounce) laughing cow light garlic and herb cheese
- 4 slices rye cocktail bread
Recipe
- 1 split and put cheese wedge evenly onto each slice of rye.
- 2 split and put alfalfa sprouts evenly on two slices of rye.
- 3 mix drained salmon, tuna, capers, chili oil, chopped green onion, paprika, and fresh oregano together.
- 4 roll key lime on cutting board to loosen juices. then slice in half and squeeze each half into mixing bowl. mix thoroughly.
- 5 spoon onto rye slices with cheese. add the rye slices with cheese and alfalfa sprouts on top to make sandwiches.
- 6 continue to assemble sandwiches until salmon and tuna mixture is gone, or save for later for up to 1 week in the fridge.
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