|Canned water packed tuna||3 1⁄2 Ounce, drained and flaked|
|Fat free egg substitute||1⁄2 Cup (8 tbs)|
|Non fat sour cream||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
In a medium bowl, mix the tuna, eggs, sour cream, mustard and oregano.
Coat 1 (or 2) 2-cup casserole dish(es) with no-stick spray.
Add the bread crumbs and swirl to coat evenly.
Add the tuna mixture.
Bake at 400° for 25 minutes, or until the filling is set.