| |
| INGREDIENTS |
| 1 (6- ounce) |
can water-packed light tuna, drained |
| 2 tbsp |
minced red peppers |
| 2 tbsp |
minced yellow peppers |
| 2 tbsp |
sweet pickle relish |
| 2 tbsp |
minced celery |
| 2 tbsp |
canola mayonnaise |
| ½ tsp |
Dijon mustard |
| ⅛ tsp |
salt |
| ⅛ tsp |
freshly ground black pepper |
| Dressing:
|
|
| 1 tbsp |
whole grain mustard |
| 1 tbsp |
Dijon mustard |
| 1 tsp |
honey |
| ½ tsp |
dry mustard |
| 2 tbsp |
plain yogurt |
| |
|
| 4 |
slices rye bread |
| 4 (1- ounce) |
slices low-fat swiss cheese |
|
|
|
| RECIPE |
- Preheat the broiler.
- Combine everything from tuna through pepper in a medium bowl and mix well.
- In a small bowl mix together dressing ingredients.
- Place bread on baking sheet, spread ⅓ cup tuna salad on each slice of bread, top with swiss cheese.
- Broil for 1-2 minutes or until cheese melts.
- Serve each sandwich with 1 tablespoon mustard dressing.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich with 1 tbsp mustard dressing
NUMBER OF SERVINGS:
2
|
|
|
| NUTRITION FACTS |
| |
| Calories |
325 |
|
| Total Fat |
12 |
g |
|
| Saturated Fat |
4 |
g |
|
|
|
| Sodium |
663 mg |
|
| Total Carbohydrates |
28 g |
|
| Fiber |
2 g |
|
| Protein |
24 g |
|
|
|
