INGREDIENTS

  • 1 4.5 ounce can tuna (in water), drained
  • 1/4 cup carrots, minced
  • 1/4 cup minced celery
  • 1 tbsp red onion, minced
  • 1 tbsp light mayonnaise
  • 1 tsp red wine vinegar
  • salt and pepper
  • 2 slices whole wheat bread
  • 2 slices 2% reduced fat cheddar or American cheese
  • 2 slices tomato
  • oil spray

INSTRUCTIONS

  • Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
  • Heat a large skillet over low heat.
  • Spray skillet with oil, and place two slices of bread on top.
  • Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty.
  • Serve immediately.

Serving: 1open face sandwich,

Calories: 231kcal,

Carbohydrates: 14.5g, Protein: 28.5g, Fat: 6.5g, Fiber: 3.5g