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 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.
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