1 1/4cupsCanned Tunachunk style, water packed, and drained
1/4cupOnionschopped
1cupCelerychopped
1/4teaspoonDry Mustard
1Egglarge hard boiled, peeled, chilled, and chopped
1/2cupMayonnaiselow-fat
1teaspoonParsley
1teaspoonGarlic Powder
1teaspoonOnion Powder
6Whole-Grain Rolls
1headLettuceRomaine, small, cut into 6 pieces
2Tomatoesmedium sized
Instructions
Drain and flake tuna.
In a medium size bowl, combine tuna, onions, celery, dry mustard, egg, mayonnaise, parsley, garlic powder, and onion powder. Stir well. Set aside for later.
Cool to 40 °F or lower within 4 hours.
Cut roll open and place on plate. Place a lettuce leaf on the bottom half of roll. Place a tomato slice (about ¼”) on top of the lettuce.
Using a ½ measuring cup, scoop and slightly spread the tuna filling on top of the tomato. Cover the top with a roll.