Yummy Tuna Sammich

This is a sandwich I practically lived off of when I lost my 65lbs so many, many moons ago.  I need to review and revise the recipe a bit and re-calculate the WW points – it was about 3 points on their old program (2002/2003).  I would often have this with a lower point vegetable soup.

Yummy Tuna Sammich Ingredients:

  • 1 tbsp of ultra low fat mayo
  • 1 tbsp of fat free cream cheese
  • 1 can of flaked light tuna in water
  • 1 tbsp chopped green onion
  • 1 tbsp chopped cranberries
  • 1 tbsp chopped pecans
  • 1 tbsp chopped fresh parsley
  • 1 tsp sunflower seeds
  • salt and pepper to taste
  • roasted garlic
  • 2 pieces of Sourdough Light Rye
  • sprouts
  • veggies

How to make a Yummy Tuna Sammich:

  1. Drain and flake the tuna in a medium sized bowl.
  2. Add the mayo, green onion, cranberries, pecans, fresh parsley, salt and pepper and mix up to a creamy texture.
  3. Toast the two slices of sourdough rye bread.
  4. Spread the roasted garlic on one slice of toast and the cream cheese on the other.
  5. Add the tuna mixture, fixins and enjoy!


To make this a lower point sandwich, omit the sunflower seeds, pecans and cranberries – these I started adding afterwards and were not part of the original 3 point sandwich I woudl make when I was losing weight.

Usually adding more fresh vegetables to a recipe does not add many calories and helps to fill you up and adds a nutritious punch.

Roasted Garlic Recipe

We absolutely love Roasted Garlic in our house.  There are a lot of recipes that we add roasted garlic to such as pizza, garlic toast, smashed yams/potatoes/sweet potatoes, spaghetti sauce, etc.

Roasted Garlic Ingredients:

  • bulb(s) of garlic
  • salt and pepper (optional)
  • oil (whatever your choice of oil is)

How to Roast Garlic:

  1. Preheat the oven to 400F.
  2. Cut the top off the garlic and place onto either a piece of foil or baking sheet.
  3. Drizzle the top with the oil and salt and pepper if you are using it.
  4. If you are using the foil, I tend to put the tops back on top and close up the foil to ensure it is sealed.
  5. Bake in the oven for about 45 minutes.
  6. Let cool a bit before removing from skin.

I prefer to have the garlic start to caramelize (brown) which really brings out the flavour of the garlic so I tend to cook mine longer.  Depending on how much garlic we have in the house at the time, I will cook anywhere from 1 to 3 bulbs at a time.  The ones that are not eaten right away, we store in the fridge.

I have even roasted the garlic on the bbq but you have to be cautious of the heat – they tend to burn on mine if I am not careful.


You can peel away some of the white papery skin around the bulbs.  I have never been one to do so but I would assume it would make it easier to get the garlic out.  I also tend to cut a good portion of the top off.  This helps ensure that all the tops are cut off and I find it makes it easier to get the roasted garlic out of the tops.  When removing the garlic from the bulb, I tend to hold the garlic still in foil in an oven mitt and use a butter knife to pluck them out.