Spring Sandwich

Prep Time10 min
cook Time 20 min
Time to Table30 min

A versatile tuna mixture that pours well over bread and rice too!


2 tbsps (30 mL) butter or margarine
2 tbsps (30 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) milk
2 tsps (10 mL) dijon mustard
1 cup (250 mL) swiss cheese or cheddar cheese, shredded
1 can (142 g) CLOVER LEAF Chunk Light Tuna, drained and broken up
4 slices whole wheat bread, toasted
20 large spears fresh asparagus, cooked
1/4 cup (60 mL) grated parmesan cheese
finely chopped chives (garnish-optional)


  1. In medium saucepan, melt butter. Stir in flour and salt until smooth and bubbly. Gradually add milk, stirring constantly over medium heat until thickened.
  2. Remove from heat, add mustard and cheese and stir constantly until cheese melts and mixture is smooth. Stir in tuna.
  3. Place toast on oven-proof serving dishes. Arrange 5 spears asparagus on each piece.
  4. Spoon tuna mixture in equal amounts over asparagus. Sprinkle with Parmesan cheese.
  5. Bake at 180°C (350°F) for 15 minutes or until hot and bubbly.
  6. Garnish with finely chopped chives. Serve immediately.


per serving
% Daily
Fat20 g31%
Saturated Fat12 g
Trans Fat0.2 g
Saturated + Trans61%
Cholesterol70 mg
Sodium810 mg34%
Carbohydrate27 g 9%
Fibre6 g24%
Sugar9 g
Protein27 g
Vitamin A25%
Vitamin C10%
Vitamin D49%

Claims per serving

Very High Source of Fibre Source of Protein
Excellent Source of Vitamin A Source of Vitamin C
Excellent source of vitamin D Excellent Source of Calcium
Good Source of Iron 

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