Grilled Tuna Sandwich with Lemon-Chili Mayo
Sturdy “country-style” bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Eat the tuna sandwich warm, straight off the grill, or wrap it up and pack it in a cooler for a picnic dinner. Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc.
Source: EatingWell Magazine, July/August 2012
Make Ahead Tip: Wrap and refrigerate the sandwiches for up to 4 hours.
444 calories; protein 35.8g; carbohydrates 32.7g; dietary fiber 4.4g; sugars 4g; fat 18.9g; saturated fat 2.3g; cholesterol 51.8mg; vitamin a iu 1648.2IU; vitamin c 13.1mg; folate 31.3mcg; calcium 138.1mg; iron 2.8mg; magnesium 91.4mg; potassium 784.3mg; sodium 772.2mg; thiamin 0.4mg; added sugar 4g.
2 starch, 4 lean meat, 2 fat