Name: Tuna and egg rye toasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 large eggs; 1/2 cup rye bread, toasted; 1 (5-oz) can light tuna in water, drained; 1 1/2 tsp light mayonnaise; 1/3 cup nonfat cottage cheese; 3 tbsp avocado, sliced; 1/4 tsp salt; 1/2 tsp black pepper; 2 1/4 cups water

Nutrition

Per serving

449 calories

Protein: 43g; 39% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Place the egg in a small pot and cover with water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes. Transfer the egg to a bowl of cold water to cool, then peel and slice. Done when the yolk is fully set and firm, 160°F.
In a small bowl, stir together the drained tuna, cottage cheese, and light mayonnaise. Season with half the salt and half the black pepper, mashing slightly with a fork until the mixture is combined but still textured.
Divide the tuna mixture across the toasted rye bread slices. Top with the sliced avocado and the sliced boiled egg, then season with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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