Ingredients
Scale
- 1 can of tuna (about 5 ounces), drained
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 1 tablespoon red onion, finely chopped
- Salt and pepper to taste
- 2 slices of whole grain bread
- Leafy lettuce or spinach
- Tomato slices
- Pickles and chips, for serving
Instructions
- Mix the drained tuna in a bowl with mayonnaise, Dijon mustard, chopped celery, and red onion. Season with salt and pepper to taste.
- Spread a portion of the tuna salad mixture on a slice of whole grain bread, layer with leafy lettuce or spinach, and add tomato slices.
- Top with another slice of bread, cut in half for easy handling, and serve with chips and pickles.
- Enjoy your sandwich during lunch or share with friends for a delightful meal experience.
Notes
- Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Assemble the sandwiches fresh to maintain crunch and flavor.
- Consider using Greek yogurt instead of mayonnaise for a healthier alternative.
- Spice up the tuna salad with diced pickles, capers, or paprika for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg