2 cans (each 170 g) flaked light tuna with dill and lemon
45 ml (3 tbsp) mayonnaise
1 large egg
15 ml (1 tbsp) butter
4 slices whole-grain bread
In a medium bowl, mix tuna and mayonnaise.
In a large shallow bowl, beat egg. Meanwhile, heat frying pan and melt butter.
Spread half of the tuna mixture on each of 2 slices of bread. Dip bread into eggs carefully to avoid coating tuna mixture. Place egg-coated side down in frying pan.
Dip 1 side only of remaining slices in egg and place egg-coated side up on top of slices already in pan. Fry sandwiches on both sides until crust is golden brown and serve immediately.
Makes 2 servings.
Nutrition information per serving: 480 calories; 20 g fat (7 g saturated fat); 27 g protein; 48 g carbohydrate; 2 g fibre; 165 mg cholesterol; 810 mg sodium.
Source: Clover Leaf.