Try this Tuna And Vegetable Sandwiches recipe, or contribute your own.
Suggest a better descriptionBreak up tuna in bowl with wooden spoon. Stir in onion and celery. Stir together mayonnaise and yogurt. Stir into tuna mixture. Stir in peas. Add salt and pepper to taste. Chill until ready to serve. Top 1 slice bread with romaine leaves. Spread tuna salad over top. Top with shredded carrot. Yields 4 servings. Each serving: 284 calories; 646 mg sodium; 16 mg cholesterol; 6 grams fat; 25 grams carbohydrates; 30 grams protein; 1.32 grams fiber Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 servings | ||
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Calories: 86 | ||
Calories from Fat: 43 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 5.2mg | 2 % | |
Sodium 180.8mg | 6 % | |
Potassium 98.7mg | 3 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7.1g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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