Give a lunchtime favorite added color, flavor, and crunch with shredded carrots, sliced tomatoes, and two kinds of cheese.
(6-oz.) can water-packed tuna, drained
cup low-fat small curd cottage cheese
cup light mayonnaise
cup shredded carrot
slices whole wheat bread, toasted
oz. (1 cup) shredded mozzarella or Cheddar cheese
In medium bowl, combine tuna, cottage cheese, mayonnaise and carrot; mix well.
Spread tuna mixture evenly onto toasted bread slices. Place on ungreased cookie sheet. Top each with tomato slice and cheese.
Broil 6 to 8 inches from heat for 1 to 2 minutes or until cheese is melted.
Give the tuna salad your own touch by adding chopped fresh chives, dill pickles, roasted red peppers, capers or sliced ripe olives. Leftover cooked chicken (about 1 cup) could be substituted for the tuna.
The tuna mixture can be made ahead of time and stored in the refrigerator.
These sandwiches are ideal for a porch or patio supper. Garnish plates with chunks of fruit - melon, pineapple and oranges.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.