|Canned tuna||13 Ounce, drained (2 Cans, 6 1/2 Ounces Each)|
|Celery stalks||2 , sliced|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Hard cooked egg||1 , chopped|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Onion salt||1 Pinch|
|Red cayenne pepper||1 Pinch|
|Raisin bread slice||6|
|Mango chutney/Other chutney||1⁄3 Cup (5.33 tbs)|
Place tuna in a medium bowl; flake with a fork.
Add celery, water chestnuts and chopped egg; toss.
In a small bowl, blend mayonnaise and yogurt.
Season with onion salt and red pepper.
Add mayonnaise mixture to tuna mixture.
Stir until ingredients are well coated with dressing.
Cut bread slices in half diagonally.
Spoon tuna mixture on 4 half-slices.
Spread remaining 8 half-slices with chutney.
Place 1 half-slice on each tuna-covered slice, chutney-side down.
Spoon more tuna on top of sandwiches.
Top with remaining 4 half-slices, chutney-side down.
Press down on top of sandwiches.
Cut each sandwich in half, corner to center of opposite side.
Place 2 triangles, crust-sides down, on each of 4 individual plates.