Salmon and Tuna Zingers

12 ingredients
9 steps

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

Directions

  1. 1
    Split and put cheese wedge evenly onto each slice of rye.
  2. 2
    Split and put alfalfa sprouts evenly on two slices of rye.
  3. 3
    Mix drained salmon, tuna, capers, chili oil, chopped green onion, paprika, and fresh oregano together.
  4. 4
    Roll Key Lime on cutting board to loosen juices.
  5. 5
    Then slice in half and squeeze each half into mixing bowl.
  6. 6
    Mix thoroughly.
  7. 7
    Spoon onto rye slices with cheese.
  8. 8
    Add the rye slices with cheese and alfalfa sprouts on top to make sandwiches.
  9. 9
    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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