American · United States
Tuna Salad on Rye with Pickled Cucumbers
A refreshing tuna salad sandwich on rye bread, paired with tangy pickled cucumbers for a zesty twist.
10 minutes1 servings
Ingredients
Method
- Drain the tuna and mix with mayonnaise, vinegar, and diced onion.
- Spread the tuna mixture on one slice of rye bread.
- Top with shredded lettuce and pickled cucumbers.
- Place the second slice of bread on top and cut diagonally.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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