- 1 [7-ounce / 198-mL] can unsalted tuna fish, rinsed and drained
- 1 celery stalk, chopped
- 1/4 cup [60 mL] Italian salad dressing
- 1 tablespoon [15 mL] chopped black olives [optional]
- 1/4 teaspoon [1 mL] thyme
- 4 slices toasted rye bread
- 2 teaspoons [10 mL] Dijon mustard
- 4 slices cheese [optional]
- 8 tomato slices
|
- Into a small bowl, mix together tuna fish, chopped celery, salad dressing, chopped black olives [if desired] and thyme.
- Reserve.
- Spread rye bread toasts with Dijon mustard.
- If desired, top each toast with a slice of cheese.
- Spread each toast with at least 1/3 cup [80 mL] reserved tuna fish mixture.
- Garnish each sandwich with 2 tomato slices and serve.
|
