B
ButterSticks
Guest
Ingredients
6 oz water-packed tuna fish, drained
2 Tbsp reduced-calorie mayonnaise
1 tsp lemon zest
1 Tbsp fresh lemon juice
1/2 tsp black pepper
1/2 small carrot(s), grated
2 Tbsp parsley, fresh, chopped
1 medium shallot(s), minced
4 slice reduced-calorie wheat bread, toasted
1/4 cup arugula, about 6 leaves
Instructions
Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley and shallot in a small bowl; mix well.
Layer 2 slices of bread with 3 arugula leaves each and top each with about 1/2 cup of tuna salad; top with remaining bread slices and serve.
Yields 1 sandwich per serving.
6 oz water-packed tuna fish, drained
2 Tbsp reduced-calorie mayonnaise
1 tsp lemon zest
1 Tbsp fresh lemon juice
1/2 tsp black pepper
1/2 small carrot(s), grated
2 Tbsp parsley, fresh, chopped
1 medium shallot(s), minced
4 slice reduced-calorie wheat bread, toasted
1/4 cup arugula, about 6 leaves
Instructions
Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley and shallot in a small bowl; mix well.
Layer 2 slices of bread with 3 arugula leaves each and top each with about 1/2 cup of tuna salad; top with remaining bread slices and serve.
Yields 1 sandwich per serving.