Dijon-Cilantro Tuna Salad on Whole Grain Bread

Ingredients

• Tuna

  Fish, light, canned in water, drained solids

  2 can or 330g

• Whole-wheat bread

  Commercially prepared

  12 slice or 336g

• Tomatoes

  Red, ripe, raw, year round average

  12 slice, medium or 240g

• Pickle relish

  Sweet

  6 tbsp or 90g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Celery

  Raw

  1 cup chopped or 101g

• Onions

  Raw

  ½ cup, chopped or 80g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Arugula

  Raw

  10 leaf or 20g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

Directions

1. Drain tuna packed in water. Chop celery, red onion, and cilantro. Toast bread slices.
2. Mix tuna, pickle relish, Dijon mustard, and nonfat Greek yogurt in a large bowl. Add celery, onion, and cilantro; mix well. Cover and chill for at least 30 minutes.
3. Spoon 1/2 cup tuna mixture on each of 6 bread slices. Top with tomato slices and arugula. Cover with another bread slice and cut sandwiches in half.