- 1/2 cup plain nonfat yogurt
- 6 tablespoons sweet pickle relish
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 6-ounce cans solid albacore tuna packed in water, drained
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 12 slices whole grain bread, toasted
- 12 slices ripe tomato
- Arugula leaves
- Mix first 4 ingredients in large bowl. Mix in tuna. Add celery, onion, and cilantro; mix well. Cover; chill at least 30 minutes.
- Spoon 1/2 cup tuna on each of 6 bread slices. Top with tomato slices, arugula, and bread slices. Cut sandwiches in half.