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Prep time
10 minutes
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Serves
1
Author Notes
A classic recipe, done Scout style. Consider adding some sunflower seeds for a kick of protein, and serve alongside a big ol’ glass of milk.
—Scout
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Ingredients
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1
tin of Scout Tuna in Olive Oil
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1 cup
english cucumber, sliced
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1/2
green apple, sliced
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1 tablespoon
lemon juice
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3 tablespoons
softened cream cheese
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1 pinch
sea salt
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1/2 cup
alfalfa sprouts
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2
slices of soft rye bread
Directions
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Thinly slice your cucumbers and green apple. Squirt some lemon juice on top.
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Lay down your two slices of bread and spread cream cheese over each.
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Load the bottom layer with cucumber and apple slices, with a sprinkle of sea salt on top.
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Open your can of Scout Tuna in Olive Oil. With a fork, separate the flakes and layer them over the cucumber and apple. Save any oil you don’t use.
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Add the alfalfa sprouts and drizzle the leftover olive oil on top. Add your other piece of bread on top, and wrap in wax paper for a great lunch to-go.
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