Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| \N \N | From: Gaye Levy |
| 1 teaspoon | Mustard (regular) |
| 1 can | Tuna -- drained (6 1/2 oz) |
| 1 tablespoon | Mayonnaise |
| 1 \N | Egg -- hard cooked & choppe |
| ½ teaspoon | Salt |
| 1 teaspoon | Onion -- finely chopped |
| 4 slices | Whole wheat bread |
| 1 tablespoon | Celery -- finely chopped |
| 1 \N | Tomato -- sliced |
| 1 teaspoon | Pickle Relish |
| 2 \N | Lettuce Leaves |
| 1 teaspoon | Dijon Mustard |
1. In a medium bowl place tuna, egg, onion, celery, pickle reslish, mustards, mayonnaise and salt. With a foek, combine all ingredients well. 2. Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.
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