ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuna Sandwich Boats

Cook time 15 mins
Yield 2 servings.
Children will love eating tuna in bread boats. Round out a sandwich meal with sliced fresh vegetables, grapes, and White Chocolate Oatmeal Cookies.

Ingredients

  • 4 (1 1/2-ounce) sourdough French rolls
  • 1 (3 1/4-ounce) can tuna in water, drained
  • 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese
  • 1 tablespoon chopped water chestnuts
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped green pepper
  • 1 tablespoon slivered almonds, toasted
  • 1 1/2 teaspoons grated onion
  • 1 1/2 teaspoons sliced pimiento-stuffed olives
  • Dash of low-sodium Worcestershire sauce
  • 1 1/2 tablespoons nonfat mayonnaise

Nutrition Information

  • calories 361
  • caloriesfromfat 19 %
  • fat 7.8 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 20.3 g
  • carbohydrate 50 g
  • fiber 0.0 g
  • cholesterol 22 mg
  • iron 0.0 mg
  • sodium 826 mg
  • calcium 0.0 mg

How to Make It

  1. Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use.

  2. Combine tuna and remaining ingredients, tossing gently. Spoon tuna mixture evenly into shells; cover with tops. Transfer sandwiches to a baking sheet. Bake at 400° for 15 minutes or until thoroughly heated; serve warm.

Cooking Light Light Cooking for Two