Tuna Club Sandwich

• 1 sm. cucumber, peeled and thinly sliced
• 1 tbsp. cider vinegar
• 1 tbsp. canola oil
• dash ground black pepper
• dash whole dried dill weed
• 1 can (6) tuna, drained and flaked
• 1/2 cup celery, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup mayonnaise
• 12 slices whole wheat bread, toasted
• 3 tbsp. margarine, softened
• 2 hard-boiled eggs, sliced

1. Combine first 5 ingredients; toss well, cover and chill 30 minutes.
2. Combine tuna, celery, parsley, and mayonnaise; mix well and set aside.
3. For each sandwich - spread butter on one side of 2 toast slices.
4. Spread tuna mixture on buttered side of 1 toast slice; top with unbuttered toast slice.
5. Layer 1/4 of cucumber slices and 1/4 of egg slices.
6. Top with toast slice, buttered side down.
7. Cut sandwich in half diagonally; secure with tooth picks.

cucumber, cider vinegar, canola oil, ground black pepper, dill weed, tuna, celery, fresh parsley, mayonnaise, whole wheat bread, margarine, eggs

Taken from www.foodgeeks.com/recipes/21027 (may not work)