I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
INGREDIENTS (for 4 servings):
- 2 (6 ounce) cans tuna in water, drained
- 2 tablespoons mayonnaise
- 1 tablespoon prepared mustard
- 2 tablespoons basil pesto
- 2 cloves garlic, minced
- 8 slices rye bread
- 8 leaves lettuce
- 1 large ripe tomato, sliced
In a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic.
Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.