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Prep and Cook time:
About 15 minutes
Makes: 4 servings
Midweek days tend to be intensely busy. Take comfort with a soothing, satisfying supper at home. Toast ample tuna sandwiches made with dark rye, and serve with store-bought creamy spinach soup. If your sweet tooth craves dessert, pick up some chewy oatmeal cookies at the bakery.
Ingredients
2 teaspoons vegetable oil
1 large onion (about 10 oz.), thinly sliced
1 clove garlic, minced or pressed
2 cans (about 6 oz. each) water-packed albacore tuna, drained
1/2 cup minced celery
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon Mustard
8 slices dark rye bread
1 cup shredded Sharp Cheddar Cheese
Instructions
1. Heat oil in a wide nonstick frying pan over medium heat. Add onion
and cook, stirring often, until soft and lightly browned (about 5
minutes). Stir in garlic, then remove pan from heat and transfer onion
mixture to a small bowl.
2. While onion is cooking, in another bowl combine tuna, celery,
mayonnaise, and mustard; mix lightly to combine well.
3. Spread 4 slices of the bread equally with tuna mixture; top each with a
fourth of the onions, a fourth of the cheese, and remaining bread slices.
4. Toast sandwiches in same frying pan over medium heat, turning once,
until toasted on both sides (6 to 8 minutes total). Serve hot.
Nutritional Information
Per serving: 466 cal., 34% (156 cal.) from fat; 35 g protein; 17 g fat (7.4 g sat.); 41 g carbo (5.3 g fiber); 1,006 mg sodium; 63 mg chol.
