Summer Tuna Salad Sandwich (Open-Faced) - cooking recipe

Ingredients

1 (6 ounce) canned tuna, drained
2 tablespoons low-fat mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon dried onion
1/4 teaspoon dill weed
1 slice pumpernickel bread, large, thick-sliced
1/4 cup pico de gallo

Preparation

Mix together tuna, mayonnaise, pickle relish, dried onions and dillweed. Set aside.
Toast bread.
Top bread with tuna mixture and pico de gallo.