Stir the tuna, egg whites, sour cream, green onion, mustard and dill weed if desired, in a medium bowl.Divide the tuna mixture among 3 bread slices. Top with the lettuce and remaining bread slices.
1 can 0 less sodium canned tunain water, drained2 hard-cooked egg white, chopped0.333 cup nonfat sour cream1 medium green onion, chopped (about 2 tablespoons)2 teaspoons Dijon-style mustard2 teaspoons chopped fresh dill weed(optional)6 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted3 romaine lettuceleaves
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