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Tuna and Vegetable Sandwiches

12 oz Water-packed white meat tuna; drained
1 tb Grated onion
1 c Sliced celery
1/4 c Low-fat mayonnaise
1/4 c Plain nonfat yogurt
1 c Frozen petite peas
Salt and pepper
4 sl Nonfat Vienna bread abt 1" thick (or other nonfat bread)
Baby romaine leaves
1 Carrot; shredded


Break up tuna in bowl with wooden spoon. Stir in onion and celery. Stir together mayonnaise and yogurt. Stir into tuna mixture. Stir in peas. Add salt and pepper to taste. Chill until ready to serve. Top 1 slice bread with romaine leaves. Spread tuna salad over top. Top with shredded carrot. Yields 4 servings.


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