Tuna Salad Sandwich
10min
0min
1
333
Chef's Note
For the best flavor, refrigerate the tuna salad mixture for 15-30 minutes before assembling the sandwich to allow the flavors to meld. 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
3 oz canned tuna in water, drained
2 tbsp plain Greek yogurt
1 tsp light mayonnaise
1 stalk celery
1 tbsp red onion
1 tsp lemon juice
1/2 tsp dijon mustard
1/8 tsp black pepper
2 slices whole wheat bread
2 leaves lettuce leaves
2 slices tomato
Instructions
- 1
Drain 3 oz of canned tuna thoroughly using a strainer.
- 2
Finely dice 1 stalk of celery and 1 tbsp of red onion.
- 3
In a small bowl, combine the drained tuna, 2 tbsp of Greek yogurt, 1 tsp of light mayonnaise, diced celery, diced red onion, 1 tsp of lemon juice, 1/2 tsp of dijon mustard, and 1/8 tsp of black pepper. Mix well until combined.
- 4
Toast 2 slices of whole wheat bread if desired.
- 5
Place 2 lettuce leaves on one slice of bread.
- 6
Spread the tuna mixture evenly over the lettuce.
- 7
Top with 2 slices of tomato and the second slice of bread.
- 8
Cut the sandwich in half and serve immediately.
Nutrition Information (per serving)
333
29g
37g
7g
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