12 ounces canned albacore tuna, drained
1/4 cup low-fat mayonnaise
2 tablespoons Dijon mustard
2 teaspoons lemon juice
¼ cup shredded carrots
¼ cup thinly sliced red bell peppers
¼ cup finely diced celery
12 slices Arnold® Health-full bread
6 leaves Romaine lettuce, torn in half or 2 cups spinach leaves
Salt and pepper (to taste, optional)
In a small bowl, mix together tuna, mayo, mustard and lemon juice. Stir in carrots, bell peppers and celery. Place lettuce or spinach on half of bread slices; top with tuna mixture. Place more lettuce or spinach over tuna and cover with remaining bread slice. Makes 6 sandwiches.
Recipe adapted from www.arnoldbread.com and provided by Kim Galeaz, RD CD
