1 c. (1 container) Eggbeaters
1 (7 oz.) can tuna, drained and flaked
2 tbsp. chopped parsley
4 slices tomato
4 lettuce leaves
1 tbsp. grated onion
Generous dash of pepper
2 tbsp. Fleishmann's butter
4 slices rye or white bread

Combine Eggbeaters, tuna, parsley, onion and pepper. Melt 1 tablespoon butter over medium low heat in medium skillet. Add Eggbeaters mixture and cook, stirring occasionally until set.

Meanwhile, spread bread slices with remaining 1 tablespoon butter. Top each slice with a lettuce, a tomato slice, and 1/4 of the scrambled Eggbeaters mixture.