Thai Tuna Sandwiches
Joanna Lund’s Cooking on the Go, pg. 21
1/2 c. Kraft ff mayo
2 T. reduced fat chunky peanut butter
1 6 oz can drained white tuna, flaked
1 t. dried onion flakes
8 slices reduced calorie wheat bread
1/2 c. finely shredded iceburg lettuce
In a med bowl, combine mayo and peanut butter, mix
well. Stir in tuna and onion flakes. For each
sandwich, spread 1/4 c. tuna mixture on a slice of
bread. Sprinkle 2 T lettuce over filling. Top with
another slice of bread.
Serves 4
HE: 1 1/4 pro, 1 bread, 1/2 fat, 1/4 veg, 1/4 sl.
267 cal, 3 grams fat, 19 grams protein, 41 grams carbs,
810 mg sod, 57 mg calcium, 5 grams fi.
Diabetic: 2 meat, 1 1/2 bread
I don’t always make this into sandwiches. I will use
it as a spread on soy crisps, or rf crackers.
Sometimes I just add 1/4 c. of a salad. When I just
use the tuna, I count it as 2 meat and 1/2 bread
exchange. I also used fresh onion instead of the flakes.
Vicki