Tuna bagels

Yield: 1 servings

Measure Ingredient
⅔ pack Neufchatel cheese (room temperature); (3 oz)
1 tablespoon Buttermilk or skim milk
⅛ teaspoon Dried dill weed
1 dash Garlic Salt
1 can Tuna packed in water drained; (6-3/4 oz)
1 \N Green onion; sliced
2 tablespoons Slice pimento-stuffed olives
1 tablespoon Red-wine vinegar
2 \N Pumpernickel or onion bagels; (3 inch diamter, 1 1/2 inch thick)
4 \N Iceberg or bibb lettuce leaves
4 \N Cherry tomatoes

In a small bowl, beat cheese and milk until smooth. Stir in dillweed and garlic salt (I sometimes use fresh garlic). In another small bowl, combine tuna, green onion and olives. Sprinkle vinegar over tuna mixture; toss with fork to distribute. Cut bagels in half horizontally; toast cut sides. Place 1 bagel half, toasted side up, on each of 4 plates. Spread ¼ of cheese mixture over toasted side of each bagel half. Top each with a lettuce leaf.

Spoon ¼ of tuna mixute over lettuce on each bagel half. Keeping slices together and not cutting all the way through, thinly slice cherry tomatoes from bottom to top. Fanc slices of 1 cherry tomato on top of each sandwich.

Makes 4 servings. 1 serving = 2 meat, 1 bread, ½ fat, 200 calories.

It says to serve with tomato juice (I like the V8), green grapes and 1 cup of yogurt for lunch. This is one of my favorites from this cookbook, but there are others that I like too! "Eat Light The Healthy, Satisfying Way to Lose and Keep of Weight" Posted to EAT-LF Digest by "Meryl K. Evans" <meryl@...> on Apr 23, 1999, converted by MM_Buster v2.0l.

Similar recipes