Tuna Club Sandwiches
Entree
INGREDIENTS
- 1 small cucumber, peeled and thinly sliced
- 1 tablespoon each vinegar and canola oil
- Dash of black pepper and dried whole dill weed
- 1 (6 oz) can light tuna (in spring water), drained and flaked
- 1/2 cup chopped celery
- 1/4 cup light mayonnaise
- 12 slices thin whole wheat bread
- 2 hard-boiled eggs, sliced thin
INSTRUCTIONS
- Combine cucumber, vinegar, oil pepper and dill weed, tossing well. Cover and chill while preparing rest of sandwich.
- Combine tuna, celery and mayonnaise; mix well; set aside.
- Toast bread on both sides. Spread tuna mixture on 4 toasted slices; top with another toasted slice. Layer 1/4 of the egg slices and 1/4 of the cucumber slices on top of each toast slice. Top remaining toast slices. Cut each sandwich in half diagonally; secure with wooden pick. Serve immediately
NOTES
Makes 4 servings Nutrition Information 383 calories, 10 grams fat, 110 mg cholesterol, 732 mg sodium, 44 grams carbohydrate, 22 grams protein
NUTRITION INFORMATION
SERVES:
Makes 4 servings Nutrition Information 383 calories, 10 grams fat, 110 mg cholesterol, 732 mg sodium, 44 grams carbohydrate, 22 grams protein
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
