2 slices whole wheat bread
1 can light tuna packed in olive oil, drained
1 spoons mayonnaise
zest and juice of 1 lemon
1 egg, hard boiled and finely chopped
chopped dill pickles
1 tablespoon minced onion
1/2 teaspoon lemon pepper
salt to taste
4 leaves green leaf lettuce, chopped
4 slices tomato, thinly sliced
In a medium mixing bowl, whisk together mayonnaise, lemon zest and lemon juice. Add tuna, eggs, pickles, minced onion and lemon pepper and stir to coat. Add additional mayonnaise if needed. Salt to taste.
Divide tuna salad among 1 slices of bread. Top each with chopped lettuce and tomato slices. Top with remaining 1 slices of bread and serve.
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