• 6 ounces tuna in water , drained
  • 2 tablespoons reduced-calorie mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 small carrot , grated
  • 2 tablespoons fresh parsley , chopped
  • 1 medium shallot , minced
  • 4 slices reduced-calorie whole wheat bread , toasted
  • 1 cup arugula , about 6 leaves
  • 1 Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley, and shallot in a small bowl; mix well.
  • 2 Layer 2 slices of bread with 3 lettuce leaves each and top each with about 1/2 cup of tuna salad. Top with remaining bread slices and serve.