Better than your average tuna salad sandwich, these offer healthier ingredients with outstanding results.

Tuna and Vegetable Sandwiches
 
Author:
Recipe type: Seafood
Serves: 4
Ingredients
  • 12 ounces water-packed white meat tuna; drained
  • 1 Tablespoon grated onion
  • 1 Cup sliced celery
  • 1/4 Cup low-fat mayonnaise
  • 1/4 Cup plain nonfat yogurt
  • 1 Cup frozen petite peas
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 4 slices nonfat Vienna bread about 1" thick (or other nonfat bread)
  • baby romaine leaves
  • 1 carrot; shredded
Instructions
  1. Break up tuna in bowl with wooden spoon. Stir in onion and celery. Stir together mayonnaise and yogurt. Stir into tuna mixture. Stir in peas.
  2. Add salt and pepper to taste. Chill until ready to serve.
  3. Top 1 slice bread with romaine leaves. Spread tuna salad over top. Top with shredded carrot.
Notes
This recipe yields 4 servings.

Each serving: 284 calories; 646 mg sodium; 16 mg cholesterol; 6 grams fat; 25 grams carbohydrates; 30 grams protein; 1.32 grams fiber

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