Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
Ingredients
- 6 ounces Tuna - 1 can, water packed
- 1 stalk Celery - chopped fine
- 2 medium Scallions - chopped fine
- 1 tablespoon Pickle relish, sweet
- 1/4 cup Plain yogurt - fat-free
- 1 teaspoon Lemon Juice
- 1/4 teaspoon Black Pepper
- 1 pinch Kosher salt
- 4 slices Whole grain bread - Toasted
- 2 slices Non-fat Cheese slices
- 4 slices Fresh Tomato
- 4 leaves Fresh looseleaf lettuce -Diabetic option
Preparation
Blend together Tuna, celery, Scallions, and relish. Blend the lemon juice into the yogurt and add to the tuna mixture. Season to taste with salt & pepper.
Spread 1/4 of the mixture on each slice of toast. Top with 1/2 slice of cheese and pop it under the broiler (on in the toaster oven) just long enough to melt the cheese.
Garnish with a tomato slice, lightly sprinkled with pepper.
The creaminess of the yogurt combined with the tang of the lemon makes a low fat replacement for the traditional mayo used in tuna salad.
Cals: 263, Fat: 6g, Carb: 31g, Fiber: 4g, Prot: 22g
DIABETIC OPTION:
You can make this diabetic-friendly by serving it on lettuce leaves instead of the bread. That cuts 27 grams of carbs and 150 calories from the dish.
Cals: 121, Fat: 4g, Chol: 10mg, Na: 311mg, K: 233mg, Carbs: 5g, Fiber: 1g, Prot: 16g
