Tuna Club Sandwiches
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Ingredients
  • 1 small cucumber, peeled and thinly sliced
  • 1 tablespoon each vinegar and canola oil
  • Dash of black pepper and dried whole dill weed
  • 1 (6 oz) can light tuna (in spring water), drained and flaked
  • ½ cup chopped celery
  • ¼ cup light mayonnaise
  • 12 slices thin whole wheat bread
  • 2 hard-boiled eggs, sliced thin
Instructions
  1. Combine cucumber, vinegar, oil pepper and dill weed, tossing well. Cover and chill while preparing rest of sandwich.
  2. Combine tuna, celery and mayonnaise; mix well; set aside.
  3. Toast bread on both sides. Spread tuna mixture on 4 toasted slices; top with another toasted slice. Layer ¼ of the egg slices and ¼ of the cucumber slices on top of each toast slice. Top remaining toast slices. Cut each sandwich in half diagonally; secure with wooden pick. Serve immediately
Notes
Makes 4 servings Nutrition Information 383 calories, 10 grams fat, 110 mg cholesterol, 732 mg sodium, 44 grams carbohydrate, 22 grams protein
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