1 4.5 oz can tuna (in water) drained
1/4 cup carrots, shredded
1/4 cup diced celery
1 tbsp red onion, minced
1 tbsp light mayonnaise (Hellman’s Light)
1 tsp red wine vinegar
salt and pepper
2 slices light whole wheat bread
2 slices 2% cheese
2 slices tomato
oil spray (I used my Misto)
1. Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
2. Heat a large skillet over low heat. Spray skillet with oil, and place two slices of bread on top. Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty. Serve immediately.
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