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Egg-and-tuna Salad Sandwiches

4 large hard-boiled eggs -- chopped
6 ounces canned chunk light tuna in water -- drained
2 tablespoons minced red onion
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground pepper
10 slices whole-wheat bread -- (1-ounce)
5 large red leaf lettuce leaves
5 slices tomato -- (1/4-inch-thick)
2 3/4 cups alfalfa sprouts

Combine the first 6 ingredients in a medium bowl. Spread 1/2 cup egg mixture over each of 5 bread slices. Top each with 1 lettuce leaf, 1 tomato slice, 1/4 cup alfalfa sprouts, and 1 bread slice.

Yield: 5 sandwiches.

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