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Tuna Salad Sandwich
Most tuna salads are dripping in mayonnaise. But why settle for such a high-fat ordinary-tasting treatment? In this alternative version, lemon juice, plain yogurt, and Dijon mustard add moisture and tanginess.
PREPARATION TIME: 10 minutes
NUMBER OF SERVINGS: 2
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INGREDIENTS:
1 can white or light tuna in water, drained
1 tablespoon lemon juice
1 tablespoon plain yogurt
1 tablespoon reduced-fat mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced onion
4 slices wheat bread
Lettuce and tomato
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DIRECTIONS:
1. Place tuna in small bowl and combine with lemon juice. Add yogurt, mayo, pickle relish, mustard, and onion, and combine well.
2. Line 2 bread slices with lettuce and tomato. Top each with half of tuna. Top with remaining slices of bread.
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Nutrition Per Serving:
Calories 260, fat 5 g, saturated fat 1 g, cholesterol 30 mg, sodium 760 mg, carbohydrates 31 g, fiber 3 g, protein 22 g, calcium 80 mg
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Tips:
Variations
For Italian tuna salad, replace the yogurt and mayonnaise with fat-free Italian dressing.
For Indian tuna salad, add 1 teaspoon curry powder and 2 tablespoons raisins.
For Tex-Mex tuna salad, replace the relish and mustard with 2 tablespoons salsa.
"This is probably my favorite recipe so far, at least the Indian version is. I skip the relish and onions, and use 1 teaspoon of regular mayo instead of more of the light stuff."
-- Posted by itsme
"I love that one too. I put it on a Thomas's whole-wheat pita. It was good! I always add a little more celery and sometimes green pepper to it -- the crunchier the better!"
-- Posted by madeline5
"I had this for lunch today on wheat bread but added 1/4 of an apple to it for that little bit of sweet taste. Try it, you'll like it."
-- Posted by labzoo
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