• 2 cans of tuna
  • 200g cream cheese, at room temperature
  • 1 grated carrot
  • 1 stalk of celery, finely chopped
  • 1 tbsp finely chopped onion
  • 1 spring onion, finely chopped
  • 3 tbsp olive oil
  • 4 pickled cucumbers, finely chopped
  • Juice of 1/2 lemon
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped dill
  • Pepper
  • Rye bread for the sandwiches


  1. Drain the tuna from its liquids and use a fork to flake it into pieces.
  2. Place the tuna in a bowl and add the celery, onion, spring onion, and grated carrot.
  3. Add the finely chopped parsley and dill.
  4. Add the fresh cream cheese along with its liquids.
  5. Add the pepper and lemon juice. Drizzle with olive oil.
  6. Mix the tuna salad until well combined.
  7. Slice the rye bread into thin pieces.
  8. Add as much filling to the sandwich as desired.


Source: Argiro Barbarigou