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 pumpernickel 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