Amish Tuna Salad Sandwich
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 can water packed tuna, drained
- 1/2 cup finely chopped ripe olives
- 1/4 teaspoon black pepper
- Mix together cream cheese, mayonnaise and lemon juice.
- Add tuna, olives and black pepper, and mix well.
- Refrigerate overnight or for 24 hours.
- Butter slices of rye bread.
- Spread with tuna fish mixture.
- Sprinkle with chopped pecans.