6 oz water-packed tuna fish, drained
2 Tbs reduced-calorie mayonnaise
1 tsp lemon zest
1 Tbs fresh lemon juice
1/2 tsp freshly-ground black pepper
1/2 small carrot, grated
2 Tbs chopped fresh parsley
1 medium shallot, minced
4 slices reduced-calorie wheat bread, toasted
1/4 cup arugula - (abt 6 leaves)


Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley and shallot in a small bowl; mix well.
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.