Tuna Salad Sandwich
What's your favorite sandwich? A Tuna Salad Sandwich! Well it may not be your favorite, but it's definitely on many favorite lists when it comes to sandwiches. Especially the popular Tuna Melt - I'd say that's probably comfort food at it's finest. Here's a recipe from one of my new favorite cookbooks - Snack Attack! by Ruth Glick. It's versatile. You can serve it as a sandwich, on a bagel half, or mounded on a bed of lettuce - whatever you like at the moment. You could even mix in 2 cups of cooked pasta to make pasta salad with tuna.
Preparation TimeServes: 3
Serving Size: 2 Tbsp- 1 3-oz can water-packed tuna, well drained
- 1 Tbsp reduced-fat mayonnaise
- 1 Tbsp chopped red bell pepper
- 1/2 tsp balsamic vinegar
- 1 Tbsp chopped chives or slice green onion tops or red onion
1. In a small bowl, flake the tuna with a fork. Combine with the mayonnaise, pepper, vinegar, and chives. Stir to mix well.
2. Serve as an open-faced sandwich, a salad surrounded by raw vegetables, or of course, as a sandwich on two slices of whole wheat bread.
Exchanges: 1 lean meat
Calories: 48
Calories from fat: 16
Total Fat: 2 g, Saturated Fat 0 g
Cholesterol: 9 mg
Sodium: 117 mg
Total Carbohydrate: 1 g, Dietary Fiber 0 g, Sugars 0 g
Protein: 7 g
(Snack Attack! 150 Guilt-free Treats for Healthy Munching, p. 12)
My Tuna Salad Sandwich recipe is a little different from this low-fat version.
1 3-oz can water-packed tuna, well drained
1-2 Tbsp regular mayo
1 Tbsp yellow mustard
1/2 tsp onion powder
1/2 tsp dried basil
2 Tbsp sweet pickle relish
1 boiled egg, chopped (optional) My recipe is not a dieters, low-fat version, but it is delicious, non-the-less. If you leave out the egg and use reduced-fat mayonnaise, you should come out okay. And you can serve it pretty much the same way as the other recipe. Let us know how you liked either recipe by using the Rate the Recipe form below. If you have a favorite Tuna Salad recipe, click here to add your own version on the Salad Sandwich recipe page.
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