Tuna and vegetable sandwiches

4 servings

Ingredients

Quantity Ingredient
12 ounces Water-packed white meat tuna; drained
1 tablespoon Grated onion
1 cup Sliced celery
¼ cup Low-fat mayonnaise
¼ cup Plain nonfat yogurt
1 cup Frozen petite peas
Salt and pepper
4 slices Nonfat Vienna bread abt 1\" thick
(or other nonfat bread)
Baby romaine leaves
1 Carrot; shredded

Directions

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. Add salt and pepper to taste. Chill until ready to serve. Top 1 slice bread with romaine leaves. Spread tuna salad over top. Top with shredded carrot.

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 Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Converted by MM_Buster v2.0l.

Related recipes