Tuna And Carrot Sandwich On Rye

Tuna And Carrot Sandwich On Rye

Ingredients:
⅔ cup shredded carrot (1 medium)
2 tsp lemon juice
2 tsp extra-virgin olive oil
1 Tbsp chopped scallions
1 Tbsp chopped fresh dill or parsley
⅛ tsp salt, or to taste
3 oz (90 g) water-packed chunk light tuna, drained and flaked
¼ cup finely chopped celery
2 Tbsp reduced-fat mayonnaise
4 slices rye or pumpernickel bread
4 lettuce leaves, rinsed and dried

Directions:
1. In small bowl, combine carrot, lemon juice, oil, scallions, dill or parsley, and salt. Mix with fork.
2. In another small bowl, mix tuna, celery, and 1 Tbsp of mayonnaise.
3. Spread remaining 1 Tbsp mayonnaise over bread slices. Spread half of tuna mixture over 2 bread
slices. Top with carrot salad and lettuce. Set remaining bread slices over filling. Cut each sandwich
in half. One serving equals 2 sandwich halves. Sandwiches will keep, well wrapped, in refrigerator
or cooler packed with ice packs for up to 1 day.