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Add a photoTuna-Egg Salad Sandwiches-is an easy, quick 10 minute and delicious recipe for a lunch or light dinner. Can't make up your mind between a tuna or an egg salad sandwich? This solves the problem by mixing the two together. A great recipe to use up any left over Easter eggs also. It is also a low fat, low cholesterol, low sodium, low carbohydrates, heart-healthy and Weight Watchers (8) PointsPlus recipe.
Ingredientes
- 1 (5 oz) can 50% less-sodium chunk white canned tuna in water, drained
- 2 hard boiled eggs, (use the 2 whites only), chopped
- 1/3 cup nonfat sour cream
- 2 tbsp chopped green onions
- 2 tsp Dijon mustard
- 2 tsp chopped fresh fresh dill weed (optional)
- 6 slices whole grain 100% whole wheat bread, toasted
- 3 romaine lettuce leaves
Direcciones
- Stir the tuna, egg whites, sour cream, green onions, mustard and dill weed if using, into a medium size bowl.
- Divide mixture in equal amounts between 3 bread slices. Top with the lettuce and remaining bread slices. Refrigerate for 1-1/2 hours before serving if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 3 servings | |
| Calories 54 | |
| Calories from Fat 46 | 85% |
| Total Fat 5.2g | 7% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 59mg | 2% |
| Potassium 66mg | 2% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.08g | 1% |
| Protein 0.82g | 1% |
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