Tuna Salad Sandwich
10min
0min
1
379
Chef's Note
For the best flavor, let the tuna salad mixture rest in the refrigerator for 10-15 minutes before assembling your sandwich. This allows the flavors to meld together. If you're packing this for lunch, keep the bread separate from the tuna mixture until ready to eat to prevent sogginess.
Tags
Ingredients
4 oz canned tuna in water, drained
2 tbsp plain non-fat Greek yogurt
1 tsp dijon mustard
1 tsp lemon juice
1 stalk celery
1 tbsp red onion
2 slices whole wheat bread
2 leaves lettuce leaves
2 slices tomato
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Drain the 4 oz of canned tuna thoroughly using a strainer.
- 2
Finely dice 1 stalk of celery and 1 tbsp of red onion.
- 3
In a medium bowl, combine the drained tuna, 2 tbsp of Greek yogurt, 1 tsp of dijon mustard, and 1 tsp of lemon juice.
- 4
Add the diced celery and red onion to the tuna mixture.
- 5
Season with 1/4 tsp of salt and 1/8 tsp of black pepper, then mix until well combined.
- 6
Toast 2 slices of whole wheat bread if desired.
- 7
Place 2 lettuce leaves on one slice of bread, then spread the tuna salad mixture evenly on top.
- 8
Add 2 slices of tomato and top with the second slice of bread.
- 9
Cut the sandwich in half and serve immediately.
Nutrition Information (per serving)
379
33g
43g
8g
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