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Adding asparagus is an
easy way to get a nutrient boost...
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6 ounce |
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can
water-packed tuna, drained and flaked |
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2 Tbs |
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minced
celery |
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2 Tbs |
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fat-free
mayonnaise |
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1 Tbs |
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fresh lemon
juice |
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¼ tsp |
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freshly
ground black pepper |
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32 thin |
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asparagus
spears (about 10 ounces), trimmed |
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4 slices |
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whole-grain
bread, toasted |
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Four
¾-ounce |
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slices
part-skim mozzarella cheese |
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1 |
Combine tuna,
celery, mayonnaise, lemon juice, and pepper in a medium
bowl. |
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2 |
Place asparagus in a
steamer basket; set in a saucepan over 1-inch of boiling
water. Cover tightly and steam the asparagus until
bright green and tender, about 1½ minutes. Blot dry with
paper towels. |
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3 |
Preheat broiler.
Spread tuna salad on the slices of toast. Layer with the
asparagus and mozzarella. Arrange on a baking sheet and
broil 3 to 4 inches from the heat until the cheese
melts, about 1½ minutes. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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180 |
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Total Fat
5g |
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8% |
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Saturated Fat 3g |
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13% |
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Cholesterol
33.46mg |
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11% |
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Sodium
386mg |
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15% |
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Potassium
434.27mg |
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12% |
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Carbohydrates
18g |
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7% |
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Dietary Fiber 6g |
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15% |
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Protein
17g |
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40% |
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WW Points 3
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Cooking Tips |
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*If you prefer, substitute
thinly sliced tomatoes or roasted bell peppers for the
asparagus. |
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Recipe Source |
| Weight
Watchers: Take Out Tonight |