Make the salad with chicken or egg. *To make gluten-free, use gluten-free bread. Check canned tuna and fat-free mayo (if used instead of yogurt) for gluten-containing additives. (These swaps may affect PointsPlusŪ values.)

Flavor Boosts

Fresh lemon zest, fresh dill and/or chopped scallions

WW PointsPlus value - 7

Serves - 1

3 oz canned chunk white tuna in water drained*
2 Tbsp fat free mayonnaise or nonfat Greek yogurt*
2 Tbsp (chopped) uncooked red onion(s)
2 Tbsp sweet red pepper(s) chopped
1 pinch table salt
1 pinch black pepper
1 item(s) thin sandwich bread toasted*
1 cup(s) (chopped) lettuce red leaf-variety
1 cup(s) uncooked carrot(s) tomato, radish, pepper or any fresh veggies
2 tsp vinegar
1 tsp olive oil

3 oz canned chunk white tuna in water drained* 2 Tbsp fat free mayonnaise or nonfat Greek yogurt* 2 Tbsp (chopped) uncooked red onion(s) 2 Tbsp sweet red pepper(s) chopped 1 pinch table salt 1 pinch black pepper 1 item(s) thin sandwich bread toasted* 1 cup (s) (chopped) lettuce red leaf-variety 1 cup (s) uncooked carrot(s) tomato, radish, pepper or any fresh veggies 2 tsp vinegar 1 tsp olive oil

Combine drained tuna, mayonnaise or yogurt, onion and red pepper in a small bowl; season to taste with salt and pepper. Serve on toasted bread with a side salad tossed with vinegar and oil.