crunchy tuna sandwiches

• 8 slices Country Harvest Twelve Grain bread
• 6 oz (175 g) light cream cheese, softened
• 1 tsp (5 mL) lemon rind, grated
• 1 tbsp (15 mL) lemon juice
• 1 can (170 g) flaked tuna, drained
• 1/2 cup (125 mL) Napa cabbage, shredded
• 2 tbsp (25 mL) fresh basil leaves, slivered
• 2 tbsp (25 mL) sesame seeds, toasted
• 1/4 tsp (1 mL) pepper
• pinch salt

In a bowl, cream light cream cheese, lemon rind, lemon juice, pepper and salt; stir in tuna, cabbage, basil leaves and toasted sesame seeds. Spread cream cheese mixture evenly over one side of 4 of the bread slices, spreading right to edges. Top with 4 more bread slices; cut into quarters. Serve at once.

Makes 4 Servings

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