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Recipe: Tuna salad sandwichesBy Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/healthy-recipes/NU00572
Dietitian's tip: Fat-free mayonnaise adds sodium, so use unsalted canned tuna to keep the total amount of sodium down. For variety, add cucumber or tomato slices, 1 teaspoon raisins, 1 tablespoon chopped apples or 1/2 teaspoon chopped fresh chives to each sandwich.
- 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 1 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.
Nutritional analysis per serving
|Serving size: 1 sandwich|
|Total fat||4 g||Total carbohydrate||24 g|
|Saturated fat||1 g||Dietary fiber||4 g|
|Monounsaturated fat||1 g||Protein||23 g|
|Protein and dairy||1|
|Meat and meat substitutes||2|
|Grains and grain products||2|
|Meats, poultry and fish||2|