Ketchup and Worcestershire sauce lend a nice, tangy flavor to these quick tuna sandwiches from Brenda Biron in Sydney, Nova Scotia. “They’re great for casual get-togethers, summer lunches or brown-bagging to work.”
- 1 can (5 ounces) light water-packed tuna
- 3 tablespoons fat-free mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 sandwich buns, split
- 2 lettuce leaves
- In a large bowl, combine the tuna, mayonnaise, ketchup, lemon juice and Worcestershire sauce. Serve on buns with lettuce. Yield: 2 servings.
Originally published as Tangy Tuna Bunwiches in Cooking for 2 Summer 2006, p39
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