Yield: 2 sandwiches
| Measure | Ingredient |
|---|---|
| 1 cup | White chuck tuna; in water |
| ¼ cup | Celery; |
| 2 tablespoons | Low-fat Mayo; |
| 3 tablespoons | Fresh dill; chopped |
| 2 tablespoons | White onions; diced |
| \N \N | Salt & pepper to taste; |
| \N \N | Sourdough bread; |
Mix well. Serve on sourdough bread spread with 1 tb mayo, a slice green leaf and tomato. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994& George Munger, Cane's California Bistro Brought to you and yours via Nancy O'Brion and her Meal-Master