These are great little tuna sandwiches, lower in fat because of the Miracle Whip, full of good crunch because of the veggies, and ready to go for those lunchboxes on hectic mornings. They should be thawed by lunchtime if you pull them from the freezer first thing in the morning. I find them easier to assemble if the bread is already frozen. Mix up the tuna part, then pull the bread from the freezer and work quickly. Package each sandwich in ziploc bags, then fill a larger ziploc bag (gallon freezer bag) with as many as will fit.
3 (3-oz.) packages cream cheese, softened (can use low-fat)
6 tablespoons Miracle Whip
3 (6-oz.) cans tuna, drained*
3/4 c. chopped green onions
3/4 c. shredded carrot
3/4 c. chopped red bell pepper
3 T. lemon juice
6 T. butter, softened
24 slices whole wheat sandwich bread
*I found this to be not enough tuna; we usually use 21-22 ounces of foil-pouch-packed tuna and get 18 or so sandwiches instead of the 12 listed. You might want to be prepared for this amount and have enough tuna/bread on hand if you, too, think there's not enough as listed.
- In a medium bowl, combine cream cheese and Miracle W h ip and beat until smooth. Stir in tuna, onions, carrot, bell pepper, and lemon juice. Blend w e ll to combine.
- Spread softened butter thinly on each slice of bread and sp read tuna filling to make sandwiches. Wrap in freezer wrap or place in sandwich bags. Place as many as will fit in gallon ziploc bags. Label and freeze.
- To thaw: Thaw overnight in fridge or during the day in the lunchbox.
Makes 12 sandwiches (or 18 or so if you add lots more tuna)