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Recipe: Tuna salad sandwiches

Recipe: Tuna salad sandwiches

Tuna salad sandwiches — one of many healthy recipes from Mayo Clinic.

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.


Directions

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.


Ingredients
  • 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

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs
Fats 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories224 
Carbohydrate24 g 
Cholesterol30 mg 
Fiber4 g 
Monounsaturatedfat1 g 
Potassium 
Protein23 g 
Saturatedfat1 g 
Servingsize1 sandwich 
Sodium440 mg 
TotalFat4 g 

2011-06-01

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