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Herbal Tuna Salad Sandwich
INGREDIENTS:
2 hard-cooked eggs
2 tablespoons low-fat mayonnaise
2 tablespoons fat-free sour cream
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon grated lemon zest
salt and pepper to taste
2 (6 ounce) cans tuna in water, drained
12 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
1 red onion, thinly sliced
1 cup young arugula leaves, rinsed and dried
DIRECTIONS:
In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt, and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.
Serve tuna salad topped with slices of red onion and a generous amount of arugula between slices of bread
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