Tangy Tuna-Salad Sandwiches

These sandwiches make a great light lunch for a friend. It's best to make the salad ahead and deliver it with the arugula and bread in separate containers.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 14%
  • Fat: 4.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 21.3g
  • Carbohydrate: 32g
  • Fiber: 5.1g
  • Cholesterol: 33mg
  • Iron: 2.9mg
  • Sodium: 876mg
  • Calcium: 71mg

Ingredients

  • 1/2 cup chopped red bell pepper
  • 1/4 cup bottled pickled vegetables, drained and chopped (such as Vigo Giardinera)
  • 1/4 cup finely chopped red onion
  • 1/4 cup fat-free mayonnaise
  • 1 (12-ounce) can albacore tuna in water, drained and flaked
  • 8 (1-ounce) slices multigrain bread
  • 2 cups trimmed arugula or spinach

Preparation

  1. Combine the first 5 ingredients in a medium bowl. Spread 1/2 cup tuna salad over 4 bread slices. Top each slice with 1/2 cup arugula and 1 bread slice.
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