WHEN YOU'RE TASKED WITH LUNCH-MAKING FOR THE KIDS AND THE GROWN-UPS, TRY
THESE DOUBLE-DUTY SANDWICHES. A FEW ADDITIONS FOR THE ADULTS AND OMISSIONS
FOR THE KIDDOS AND YOU'VE GOT ONE-STOP, TWO-GENERATION MAXIMUM DELICIOUSNESS.
S A L A D
C L A S S I C T U N A
M E D I T E R R A N E A N
In a large bowl, combine 2 5-ounce cans drained Big Y tuna, 1 large
diced celery stalk, 1 tablespoon chopped onion, ¼ cup Big Y light
mayonnaise and Big Y salt and ground black pepper to taste.
Top a slice of Pittsfield Rye Marble Rye bread with a slice of World
Classics Trading Co. American cheese and half of the tuna mixture;
reserve the other half. Add some tomato slices and leaf lettuce and
another slice of bread.
NUTRITION INFORMATION PER SERVING: Calories: 539 (Calories from Fat: 189);
Total Fat: 21g (Saturated Fat: 7g); Protein: 45g; Total Carbohydrates: 40g
(Dietary Fiber: 2g; Sugars: 3g); Cholesterol: 98mg; Sodium: 1,508mg
To the reserved tuna mixture, add ¼ cup rinsed and drained canned
crabmeat, 2 tablespoons rinsed, drained and chopped canned artichoke
hearts, 2 tablespoons rinsed, drained and chopped roasted red bell
peppers, 1 tablespoon chopped black olives, 1 teaspoon Italian seasoning,
2 minced garlic cloves, 1 teaspoon Big Y lemon juice, 1 tablespoon Big Y
light mayonnaise and Big Y salt and ground black pepper to taste. Serve
on Berkshire Bread with lettuce, tomato and red onion.
NUTRITION INFORMATION PER SERVING: Calories: 577 (Calories from Fat: 171);
Total Fat: 19g (Saturated Fat: 3g); Protein: 50g; Total Carbohydrates: 48g
(Dietary Fiber: 7g; Sugars: 6g); Cholesterol: 119mg; Sodium: 1,755mg
CLASSIC TUNA SALAD FOR KIDS: MEDITERRANEAN SEAFOOD SALAD