*Recipe adapted from Cool Kitchen Cooking by Pampered Chef
2 cans (6oz. ea.) water-packed white tuna, drained
1/3 c. finely chopped celery
1/4 c. green onions with tops, sliced
1/4 c. unseasoned dry bread crumbs
2 T. light mayonnaise
2 T. sweet pickle relish, drained
1 egg white
1 tsp. prepared mustard
4 English muffins, split
4 slices (3/4 oz. ea.) reduced-fat American cheese
Additional mayo and mustard (optional)
Flake drained tuna. Add celery, onions, bread crumbs, relish, egg white and mustard to tuna. Mix well. Form into 4 round patties, 1/2" thick. Place in gallon-size Ziploc freezer bags. Freeze flat.
Thaw completely. Heat griddle. Place muffins cut side down on pan and toast 1-2 minutes. Remove from pan. Set aside. Lightly spray patties with vegetable oil. Cook patties over medium heat for 6 minutes, carefully turning after 3 minutes. Top with cheese. Continue cooking 1-2 minutes, or until cheese is melted. Spread muffins with additional mayo or mustard, if desired. Top with lettuce and tomato and tuna patty.