Yield: 2 sandwiches.
2 French or submarine rolls
2 tablespoons fat-free margarine
1/4 teaspoon celery seed
1 can (6 ounces) light tuna in water, drained and flaked
1/4 cup chopped celery
1/4 cup chopped fresh parsley
3 tablespoons fat-free mayonnaise
1 tablespoon horseradish
1/2 teaspoon grated lemon peel
1/8 teaspoon pepper
Cut a thin slice off top of roll; set aside. Hollow out center, reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine margarine and celery seed; spread over inside of roll and on the cut surface of top. Combine remaining ingredients and reserved bread; spoon into roll. Replace top.