Here is a high protein, low fat sandwich filler. It omits the typical mayonnaise usually used with tuna. Put this spread with a little lettuce for extra crunch in a whole-wheat pita or on whole grain bread for a satisfying and healthy sandwich.
½ to 1 tsp. fresh dill weed (less if dried)
1 Tbsp. fresh parsley
3 Tbsp. green onion
1 inch cucumber
1 small or ½ large tomato
3 medium or ½ cup mushrooms
1/8 tsp. black pepper
1/8 to ¼ tsp. red wine vinegar (just a dash)
6.5 ounce can tuna, drained
Chop dill weed and parsley in a food processor. Core tomato and squeeze out the juice and seeds. Add the tomato, onion, cucumber, mushrooms, black pepper, vinegar, and tuna to the food processor. Pulse processor several times until mixture holds together; but do not puree. Makes 2 sandwiches.
Nutrient Analysis: 1 serving = 1/2 of recipe