Cooking Directions

• Stir the tuna, egg whites, sour cream, green onion, mustard and dill weed if desired, in a medium bowl.
• Divide the tuna mixture among 3 bread slices. Top with the lettuce and remaining bread slices.

Ingredients

• 1 can 0 less sodium canned tunain water, drained
• 2 hard-cooked egg white, chopped
• 0.333 cup nonfat sour cream
• 1 medium green onion, chopped (about 2 tablespoons)
• 2 teaspoons Dijon-style mustard
• 2 teaspoons chopped fresh dill weed(optional)
• 6 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
• 3 romaine lettuceleaves