Tuna salad sandwiches make a quick, healthy lunch that can be convenient when you are on the road. You can use unsalted canned tuna to keep the total amount of sodium down. Try adding cucumber or tomato slices, raisins, chopped apples or chopped fresh chives to personalize the sandwich to your liking.
This Mayo Clinic recipe doesn’t require any cooking and has a total prep time of about five minutes.
Tuna Salad Sandwich Recipe
- 2 cans (6 ounces each) unsalted white tuna packed in water, drained
- 1/2 cup diced celery
- 1 teaspoon lemon juice
- 1/3 cup fat-free mayonnaise
- 4 lettuce leaves
- 8 slices whole-wheat bread
- Put tuna in a small bowl and flake with a fork. Add the celery, lemon juice and mayonnaise and stir well.
- To serve, place one lettuce leaf on a slice of bread. Top with 1/4 of the tuna mixture and another slice of bread. Repeat to make the other sandwiches. Serve immediately.
- Makes: 4 servings, 1 sandwich each
- Calories: 224
- Total carbohydrates: 24 grams
- Dietary fiber: 4 grams
- Sodium: 440 miligrams
- Saturated fat: 1 gram
- Total fat: 4 grams
- Cholesterol: 30 miligrams
- Protein: 23 grams
- Monounsaturated fat: 1 gram