Salmon and Tuna Zingers

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.