Tuna & Watercress Sandwiches
Tuna and Watercress Sandwiches recipe
Yield
12 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
tuna, canned
drained, chunked |
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
watercress
leaves, firmly packed |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 24 | slices |
white bread
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
tuna, canned
drained, chunked |
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
watercress
leaves, firmly packed |
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 24 | slices |
white bread
|
|
Directions
In food processor bowl with metal blade, place tuna, butter, ½ cup watercress, lemon juice, salt and white pepper.
Pulse on and off until watercress is finely chopped and mixture is blended.
Spread tuna on half the bread slices; top with remaining slices. Cut into squares or triangles.
Serve or refrigerate up to 2 hours. Garnish with additional watercress.
