Tuna And Vegetable Sandwiches

By á-174942

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 abt 1" thick
• (or other nonfat bread)
• Baby romaine leaves
• 1 carrot shredded

Details

Servings 4

Preparation

Step 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. 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.

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