112-oz. cansolid white tuna in waterdrained and flaked
1teaspoonlemon pepper
1mediumcarrotshredded
3medium stalkscelerydiced
1/4cupchopped Kalamata olives
1smallred onionchopped
1/4cupRanch salad dressing
66-inchhoagie rolls
6tablespoonsgrainy mustard
12large leavesRomaine lettuce
2tablespoonscrumbled low fat Feta cheese
1largecucumbersliced
Instructions
In a medium bowl, combine tuna, lemon pepper, carrot, celery, olives and red onion; add salad dressing and blend well.
Split hoagie rolls in half and spread each half with 1/2 tablespoon of mustard. Place two lettuce leaves on each roll, top with tuna mixture and sprinkle with Feta cheese.
Top with sliced cucumber and remaining halves of rolls; serve.
Notes
SERVING SUGGESTION: Buttered corn on the cob and a salad of mixed baby greens, sliced red onion and halved cherry tomatoes tossed with red wine vinaigrette.VEGETARIAN: Use a canned tuna substitute.KOSHER: No changes necessary.GLUTEN FREE: Make sure lemon pepper, olives, mustard, and Ranch dressing are gluten free. Use gluten free rolls.NUTRITION: Per Serving: 413 Calories; 14g Fat; 26g Protein; 46g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 989mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. Points: 11