Egg-and-Tuna Salad Sandwiches

Yield:

5 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 294
Caloriesfromfat 0.0 %
Fat 9.8 g
Satfat 2.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.5 g
Carbohydrate 34.8 g
Fiber 4.8 g
Cholesterol 184 mg
Iron 4 mg
Sodium 697 mg
Calcium 176 mg

Ingredients

4 hard-cooked large eggs, chopped
1 (6-ounce) can chunk light tuna in water, drained
3 tablespoons light mayonnaise
2 tablespoons minced red onion
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
10 (1-ounce) slices whole wheat bread
5 large red leaf lettuce leaves
5 (1/4-inch-thick) slices tomato
1 1/4 cups alfalfa sprouts

Preparation

1. Combine first 6 ingredients in a medium bowl. Spread 1/2 cup egg mixture over each of 5 bread slices. Top each with 1 lettuce leaf, 1 tomato slice, 1/4 cup alfalfa sprouts, and 1 bread slice.

carbo rating: 30

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005