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
Combine cucumber, vinegar, oil pepper and dill weed, tossing well. Cover and chill while preparing rest of sandwich.
Combine tuna, celery and mayonnaise; mix well; set aside.
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
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2023/05/tuna-club-sandwiches/