This sweet twist on a classic tuna-salad sandwich is a healthy high-protein lunch that even your kids will love.
Omega-3-rich tuna meets creamy mayo that’s been studded with sweet pickle relish and crunchy antioxidant-filled celery.
This is sandwiched between fiber-filled whole-wheat bread and mild green-leaf lettuce.
Feel free to toast the bread, which will bring out its natural nuttiness.
Keep reading for expert tips, including what to serve with your sandwich.
Divide the tuna salad between 2 slices of bread.
Top each with a lettuce leaf and another slice of bread.
Cut into halves or quarters.
We recommendoven-baked kale chipsorbeet chips, ourair-fryer onion ringsor our 30-minutemicrowave friesmade with Yukon Gold potatoes.
Absolutely, and we recommend it.
Tuna salad will last in the fridge in an airtight container for up to 4 days.
This recipe calls forchunk light tuna in water.
The “chunk” means the fish has been cut into small pieces.
However, the word “light” can be confusing.
Light tuna can also be a mix of various tuna fish, including tongo, bigeye or yellowfin.
It’s also low in mercury.
Substitute the light tuna with the white albacore if you prefer a mild flavor.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
