STYLE

Beat the heat by serving toasted tuna sandwiches for a light meal

08/09/2012 01:26 EDT | Updated 10/09/2012 05:12 EDT
For a light summer lunch or supper, these tuna, dill and lemon sandwiches are a snap to prepare.

Montuna Cristo

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.

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