1 (6 1/2 oz.) light tuna in water
1/4 c. finely chopped onion
2 tbsp. chopped cucumber
1/4 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. black or white pepper
1/2 c. safflower mayonnaise OR
1/2 c. salad dressing
16 slices bread
4 slices longhorn cheese
1 c. small-curd cottage cheese
2 tbsp. sour cream
Black olives or stuffed olives for garnish

Drain tuna and flake. In a small mixing bowl combine tuna with onion, cucumber, parsley, salt, and pepper. Add mayonnaise and mix well.

HOT TUNA FINGER SANDWICHES:

Toast 8 slices of bread. Spread about 2 tablespoons of the tuna mixture over each of four slices of toast. Place sliced cheese on another four slices of toast. Combine and microwave for 20 seconds on HIGH.

Spread the remaining tuna mixture over four regular slices of bread. Blend remaining cottage cheese with sour cream and spread on the other four slices of bread. Combine into sandwiches and cut the crusts from the edges.

To serve Tuna Finger Sandwiches:

Cut each sandwich into 4 triangles. Top each sandwich with a slice of olive on a toothpick and arrange on a platter.