Tuna-Dill Rounds on Pumpernickel

Dark pumpernickel bread offers a robust foundation for lighter flavors. This recipe relies on the interplay of textures. The crisp snap of fresh cucumber pairs with the smooth richness of the tuna and sour cream mixture. It serves as a refreshing bite that works equally well for a midday meal or a gathering.

The dill brings a bright herbal note that lifts the entire profile. We use the scraps of the cucumber in the tuna salad itself to ensure nothing goes to waste and to add moisture to the filling. Finished with a touch of pimento for color, these open-faced sandwiches are as pleasing to the eye as they are to the palate.

The Recipe Yields: Varies based on loaf size | Prep time: 20 minutes

Ingredients

• 1 (1-pound) loaf pumpernickel bread, sliced
• Mayonnaise (for spreading and binding)
• 1 medium cucumber, thinly sliced
• 1 (6 1/2 to 7-ounce) can tuna, drained
• 1/4 cup sour cream
• 1 teaspoon dill weed
• 1 teaspoon lemon juice
• 1/8 teaspoon pepper
• 1 1/2 teaspoons minced pimento

Instructions

1. Prepare the Base Using a 2-inch round cutter, cut two rounds from each slice of pumpernickel bread. Spread a thin layer of mayonnaise on each round. Place a thin slice of cucumber on top of the mayonnaise.
2. Prepare the Filling Chop any leftover cucumber scraps finely. In a small bowl, mix the chopped cucumber, 3 tablespoons of mayonnaise, the drained tuna, sour cream, dill weed, lemon juice, and pepper. Stir until well combined.
3. Assemble Spoon a dollop of the tuna mixture onto each cucumber-topped bread round. Top each one with a small amount of minced pimento for a splash of color. Serve immediately.

For homemade mayo, try our simple blender mayo recipe!

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Tuna-Dill Rounds on Pumpernickel

These Tuna-Dill Rounds are an elegant yet simple appetizer perfect for gatherings or tea time. Crisp cucumber slices are set on dark pumpernickel bread and topped with a creamy tuna salad blend made with sour cream, fresh dill weed, and a bright squeeze of lemon.

Cooking Method: No Cook Cuisine: American Courses: Appetizers

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Prep Time 20 mins Total Time 20 mins Servings: 28 Dietary:

S Seafood

Ingredients

Servings

• 1 loaf pumpernickel bread, sliced (1-pound)
• Mayonnaise (for spreading and binding)
• 1 medium cucumber, thinly sliced
• 1 can tuna, drained (6 1/2 to 7-ounce)
• ¹⁄₄ cup sour cream
• 1 teaspoon dill weed
• 1 teaspoon lemon juice
• ¹⁄₈ teaspoon pepper
• 1 ¹⁄₂ teaspoons minced pimento

Instructions

Prepare the Base

1. Using a 2-inch round cutter, cut two rounds from each slice of pumpernickel bread. Spread a thin layer of mayonnaise on each round. Place a thin slice of cucumber on top of the mayonnaise.

Prepare the Filling

1. Chop any leftover cucumber scraps finely. In a small bowl, mix the chopped cucumber, 3 tablespoons of mayonnaise, the drained tuna, sour cream, dill weed, lemon juice, and pepper. Stir until well combined.

Assemble

1. Spoon a dollop of the tuna mixture onto each cucumber-topped bread round. Top each one with a small amount of minced pimento for a splash of color. Serve immediately.

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