• 6 eggs, hardboiled, chilled
• 1 can (12 oz) tuna in canola oil
• 1 can (12 oz) tuna in olive oil
• 8 oz nonfat plain yogurt
• 1/2 jar grey poupon
• 12 green olives sliced into thirds
• 1 tbspn garlic powder
• 1 tbspn basil
• 1/8 tsp black pepper
• 1/8 tsp oregano

And:

• Whole grain bread
  (not "whole wheat")
• Medium tomato
• Melinda's Hot Sauce
• 2 large leaves of kale
  or thick wad of red leaf lettuce

1. Peel eggs, and rinse any shell remnants.
2. Slice or chop eggs into small pieces, including the yolks (the yolk completes the protein and has other essential ingredients).
3. Add tuna to bowl, taking care not to drain the tuna. The oil is very, very good for you--especially if you want to be lean.
4. Mix eggs and tuna in bowl.
5. Mix in other ingredients listed in top section of ingredients column. Vary amounts according to taste.
6. Let chill for 1 hour, unless you are in a rush..
7. Spread tuna mix on one slice of bread.
8. Add one or more tomato slices.
9. Use just a dash of the hot sauce.
10. Top with kale and no bread, for leanest sandwich.
11. Top with kale, lettuce, and a second slice of bread, for a more filling sandwich.