Lettuce Tea Sandwich with Tuna-Horseradish Spread Recipe by Ruth Paget
I use a 3-cup Pyrex glass container to make the tuna-horseradish spread.
Serves 2
Ingredients:
-2 tablespoons horseradish
-2 tablespoons mayonnaise
-1 (5-ounce) can drained tuna
-2 teaspoons dill weed
-4 slices 9-grain toast or whole wheat toast
-1 cup washed and dried baby greens
Steps:
1-Mix the horseradish and mayonnaise together in the bottom of the Pyrex glass container. Add the tuna and thoroughly blend.
2-Add half the dill weed to the mixture and blend. Sprinkle the remaining dill on top of the mixture. Refrigerate until ready to use.
3-Place toast halves on a plate. Spread each half with w ¼ of the tuna-horseradish spread.
4-Place ½ of the lettuce on two toast halves. Cover with the other halves and press down.
Serve with Yorkshire Red tea.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
