- 1 pouch (7 ounces) chunk light tuna
- 1/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 4 hot dog buns
- 4 slices American cheese
- 4 small lettuce leaves
Empty the pouch of tuna into a Classic Batter Bowl. Break apart the large chunks of tuna with a fork. Add the mayonnaise and pickle relish to the tuna and mix well.
Cut each hot dog bun open using the serrated edge of the All-Purpose Spreader. Place the bottom halves of the buns on a cutting board. Using the Crinkle Cutter, cut each slice of cheese in half from corner to corner. (You should have 8 triangles of cheese.)
To make each sandwich, put a lettuce leaf on the bottom half of the bun. Place 2 cheese triangles on top of the lettuce at both ends of the bun to make "fins" and a "tail."
Using the Small Scoop, place 3 scoops of tuna mixture over the cheese and lettuce. Place the other bun half on top. Decorate with "eyes" and "water spouts," if you'd like.
- 4 sandwiches
4 servings of 1 sandwich
Nutrients per serving:
Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 24 g, Protein 18 g, Sodium 590 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 1/2 starch, 2 medium-fat meat, 1 fat (1 1/2 carb)
To make the "eyes," slice black olives using the Egg Slicer Plus® and "glue" them to the top of the bun using mustard. To make the "water spouts," cut 2 sticks of mozzarella string cheese in half from end to end to make 4 long strings of cheese, then pull down thin strings of cheese. Push them into the tops of the buns.