Classic Tuna Salad Sandwiches
Servings
4Serving size
about 3/4 cupThis recipe can easily be multiplied and keeps well for about 36 hours in the refrigerator.
Ingredients
| 1/2 medium Avocados, raw |
| 1 Tbsp. Lemon juice |
| 1/4 tsp. Salt |
| 2 can Canned no-salt added tuna fish in water (drained) |
| 1 Tbsp. Pickle relish, sweet |
| 2 large Green onions (thinly sliced crosswise) |
| 2 Tbsp. Celery, raw (diced) |
| 8 slices Whole wheat bread (toasted, if desired) |
| 4 slice, thick/large (1/2 thick) Tomatoes (optional) |
| 4 leaf, medium Iceberg lettuce (or other lettuce or greens of your choice, optional) |
Instructions
Add the lemon juice, salt and pepper and fold together until well blended.
Add the tuna, relish, green onions, and celery to the bowl.
Fold together until well blended.
Chill for at least an hour.
To serve:
For each sandwich, spread 3/4 cup tuna salad on a slice of whole grain bread.
Add a slice of tomato and a leaf of lettuce, if desired.
Top with a second slice of whole grain bread and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
When I am talking to patients about food, one of the first places I focus on is lunch. It is the one meal that many people don’t care a lot about in America. It is usually an afterthought, and usually lunch ends up being something from the closest fast food joint. Not only is that pretty expensive, it is really bad for you.
Tuna salad sandwiches are great for you, with whole grains, fish, vegetables, and good quality monounsaturated fats. Make tuna salad on the weekend and you’ll have great last-minute lunches!