- 2 [7 1/2-ounce / 210-g each] cans tuna fish packed in water or in broth
- 2 red or green apples, grated
- 3 tablespoons [45 mL] mayonnaise
- 2 tablespoons [30 mL] crunchy or creamy peanut butter
- Pepper, to taste
- 8 slices dark rye bread slices
- 4 Romaine or green leaf lettuce leaves
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- Well drain tuna fish; mix together with grated apples, mayonnaise and peanut butter.
- Season with pepper.
- Spread mixture over 4 slices dark rye bread slices; cover with remaining dark rye bread slices.
- Air-tight wrap and refrigerate.
- Well dry lettuce leaves; store separately.
- For crunchier lettuce leaves, add lettuce leaves just before serving.
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