Ingredients
- 12 slices of brownberry Double Fiber bread
- 12 oz. albacore tuna
- 1/4 c. nonfat mayonnaise
- 2 tbsp. Dijon mustard
- 2 tsp. lemon juice
- 1/4 c. carrots, shredded
- 1/4 c. red bell peppers, thinly sliced
- 1/4 c. celery, diced
- 6 leaves romaine lettuce, torn in half
- Salt and pepper to taste
Instructions
- In a small bowl, mix together tuna, mayonnaise, Dijon mustard, lemon juice, and salt and pepper to taste.
- Stir in carrots, red bell peppers, and celery.
- Place 6 torn leaves of romaine lettuce on half the slices of bread.
- Spoon tuna mixture on top of the lettuce slices.
- Place another torn lettuce slice on each tuna sandwich and cover with remaining bread slices.
- Wrap sandwiches in colorful plastic wrap or wax paper and keep chilled.
- Your sandwiches are now picnic-ready!
- 12 slices of brownberry Double Fiber bread Double Fiber
- 12 oz. albacore tuna
- 1/4 c. nonfat mayonnaise
- 2 tbsp. Dijon mustard
- 2 tsp. lemon juice
- 1/4 c. carrots, shredded
- 1/4 c. red bell peppers, thinly sliced
- 1/4 c. celery, diced
- 6 leaves romaine lettuce, torn in half
- Salt and pepper to taste
- In a small bowl, mix together tuna, mayonnaise, Dijon mustard, lemon juice, and salt and pepper to taste.
- Stir in carrots, red bell peppers, and celery.
- Place 6 torn leaves of romaine lettuce on half the slices of bread.
- Spoon tuna mixture on top of the lettuce slices.
- Place another torn lettuce slice on each tuna sandwich and cover with remaining bread slices.
- Wrap sandwiches in colorful plastic wrap or wax paper and keep chilled.
- Your sandwiches are now picnic-ready!
