Tuna Salad Sandwich
10min
0min
1
712
Chef's Note
For the best flavor, let the tuna salad mixture rest in the refrigerator for 10 minutes before assembling your sandwich. This allows the flavors to blend together. If you're packing this for lunch, keep the bread separate from the tuna mixture and assemble just before eating to prevent sogginess.
Tags
Ingredients
6 oz canned tuna in water
2 tbsp light mayonnaise
1 tsp Dijon mustard
2 tbsp red onion
2 tbsp dill pickle
1 tsp lemon juice
1/4 tsp black pepper
2 slices whole wheat bread
2 leaves lettuce leaves
2 slices tomato
1/2 cup low-fat Greek yogurt
1 medium apple
Instructions
- 1
Drain 6 oz of canned tuna thoroughly and place in a medium bowl.
- 2
Add 2 tbsp of light mayonnaise, 1 tsp of Dijon mustard, 2 tbsp of finely chopped red onion, and 2 tbsp of finely chopped dill pickle to the bowl.
- 3
Sprinkle 1 tsp of lemon juice and 1/4 tsp of black pepper over the mixture.
- 4
Mix all ingredients thoroughly until well combined.
- 5
Toast 2 slices of whole wheat bread if desired.
- 6
Place lettuce leaves on one slice of bread, then spread the tuna mixture evenly on top.
- 7
Add 2 slices of tomato and top with the second slice of bread.
- 8
Serve the sandwich with 1/2 cup of low-fat Greek yogurt and 1 medium apple on the side.
Nutrition Information (per serving)
712
57g
66g
25g
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