Lemon-Pepper Tuna Sandwiches

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Ingredients

  • 6 oz water-packed tuna fish drained
  • 1/2 small uncooked carrot(s), grated
  • 2 Tbsp light mayonnaise
  • 2 Tbsp fresh parsley, chopped
  • 1 medium uncooked shallot(s), minced
  • 1 Tbsp fresh lemon juice
  • 1 tsp lemon zest, or more to taste
  • 1/2 tsp black pepper
  • 4 slice(s) reduced calorie wheat bread, toasted
  • 1/2 cup(s) arugula, baby variety

Instructions

Combine all ingredients, except bread and arugula, in a small bowl; mix well.

Layer 2 slices toast with 1/4 cup arugula and about 1/2 cup tuna salad; top with remaining slices toast and serve.

Serving size: 1 sandwich

 

 

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Tuna Melt

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Ingredients

 

  • 2 5-ounce cans chunk light tuna (see Tip), drained
  • 1 medium shallot, minced (2 tablespoons)
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon minced flat-leaf parsley
  • ⅛ teaspoon salt
  • Dash of hot sauce
  • Freshly ground pepper, to taste
  • 2 tomatoes, sliced
  • ½ cup shredded sharp Cheddar cheese
  • 4 slices whole-wheat bread, toasted

Preparation

  1. Preheat broiler.
  2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread ¼ cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.