Name: Flavor-packed Triple-Dill & Lemon Tuna Sandwich
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 can solid white albacore tuna, in water; 1 tbsp Crescent Olive's Wild Fernleaf Dill Olive Oil; 1 small dill pickle, diced; 2 tsp fresh dill, minced; ¼ tsp garlic powder; 4 slices toasted rye bread; juice of 1/2 small lemon; 4 leaves lettuce; sea salt & freshly ground pepper

AuthorHeather BlakeCategoryDairy free, SeafoodDifficultyBeginner

Featuring The Crescent Olive's dill-infused extra virgin olive oil, probiotic-rich dill pickle, and fresh dill, with a touch of lemon!

Yields2 Servings

Prep Time5 mins

1 can solid white albacore tuna, in water

1 tbsp Crescent Olive's Wild Fernleaf Dill Olive Oil

1 small dill pickle, diced

2 tsp fresh dill, minced

¼ tsp garlic powder

4 slices toasted rye bread

juice of 1/2 small lemon

4 leaves lettuce

sea salt & freshly ground pepper

Drain canned tuna, place in bowl, and flake with a fork.

Add all ingredients and mix thoroughly.

Assemble sandwich and add additional desired toppings, such as Dijon mustard, sliced tomatoes, onion powder, lemon zest, or diced celery.

Enjoy!!!

*Dill pickles that are found in the refrigerated section contain live, beneficial
probiotics! If they are shelf-stable and have vinegar in the ingredients, they do not
contain probiotics - the vinegar is added to reproduce the fermented taste.

**The Wild Fernleaf Dill olive oil tastes so good, I usually end up pouring a little extra
on a plate to use as a dip for more bread!!

Ingredients