Tuna and Carrot Sandwiches on Rye

2/3 cup shredded carrot

2 tea. lemon juice

2 tea. olive oil

1 Tab. minced scallion

1 Tab. fresh dill, parsley or cilantro

1/8 tea. salt

1 can water-packed chunk light tuna, drained and flaked

1/4 cup chopped celery

2 Tab. olive oil mayonnaise

6 slices rye (or pumpernickle bread)

4 leaves lettuce

Combine the carrot, lemon juice, olive oil, scallion, herb and salt in a bowl. Toss with a fork to mix. Add tuna, celery and mayonnaise. Divide the mixture to make three sandwiches.

Serve with 8 almonds and a peach.

Per sandwich: 303 calories, 17g protein, 38 carbs, 5g fiber, 9g fat

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