Monday, December 6, 2010

Tuna Salad Sandwich

A couple of years ago my parents took the whole family to California for a Disney vacation (so fun!!). Matt and I decided to try and lose a bit of weight prior to the trip so we could hit up the pool or wear clothes to beat the heat, without embarrassment.

We chose something called the ChangeOne plan and it worked really, really well for us. Together we lost a total of 40 pounds!

One of the lunch suggestions from the book is this tuna salad sandwich. Tuna sandwiches can be notoriously heavy laden with mayonnaise, eliminating any healthy aspect of the tuna itself. This recipe keeps the texture and flavor of a traditional tuna sandwich but without the artery clogging ingredients.

It's really, really good on a grainy, whole wheat bread - add some crunchy lettuce, a pickle or two and a few tomato slices, if you'd like. Listed below the recipe are a few flavor variations to consider as well.

Tuna Salad Sandwich

Serves 2

1 can white or light tuna in water, drained

1 tablespoon lemon juice

1 tablespoon plain yogurt

1 tablespoon low fat mayonnaise

1 tablespoon pickle relish

1 teaspoon Dijon mustard

1 tablespoon minced onion

3 slices whole wheat bread

lettuce and tomato slices

Place tuna in a bowl and combine with the lemon juice. Add the yogurt, mayo, relish, mustard and onions and combine well.
Line 2 bread slices with the lettuce and tomato (if desired). Top each with half the tuna mixture and the remaining slices of bread.


Tex Mex: replace the relish and mustard with salsa.

Indian: add 1 teaspoon curry powder and 2 tablespoons raisins.

Italian: replace the yogurt and mayo with fat free Italian dressing.

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