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
How to make a Yummy Tuna Sammich:
- Drain and flake the tuna in a medium sized bowl.
- Add the mayo, green onion, cranberries, pecans, fresh parsley, salt and pepper and mix up to a creamy texture.
- Toast the two slices of sourdough rye bread.
- Spread the roasted garlic on one slice of toast and the cream cheese on the other.
- 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.
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:
- Preheat the oven to 400F.
- Cut the top off the garlic and place onto either a piece of foil or baking sheet.
- Drizzle the top with the oil and salt and pepper if you are using it.
- 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.
- Bake in the oven for about 45 minutes.
- 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.