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Tuna salad sandwiches

June 17, 2017

Recipe

Regular canned tuna has a significant amount of added salt. Using unsalted canned tuna in place of regular saves over 300 mg of sodium per sandwich.

Serves 4

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, raisins, chopped apples or fresh chives to each sandwich.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 2 Grains and grain products 2 Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 2 Meat and meat substitutes Milk and milk products Nonstarchy vegetables 2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

2 Carbohydrates Fats Fruits 1 Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 253 Calories 25 g Total carbohydrate 38 mg Cholesterol 4 g Dietary fiber 1 g Monounsaturated fat Potassium 27 g Protein 1 g Saturated fat 1 sandwich Serving size 445 mg Sodium 5 g Total fat