Easy Tuna Salad Sandwich | SweetSavour
This tuna salad sandwich is a great recipe to help maintain correct calories and portion size, I don’t know about you, but I struggle with this at times!
A few tips:
Cheese. If you’re looking for dairy free, simply omit the cheese. I used pepper jack, we also love cheddar cheese.
Mayo. Organic avocado mayo is amazing, it has very minimal ingredients, and doesn’t contain any vegetable oils.
Wild-caught tuna. It’s great to use what we already have, if you do get the chance though, wild-caught tuna has less mercury in it and less ingredients. It’s just the fish and some salt!
Pickles. Fun/sad fact, they put food coloring in pickles! Crazy. So, be specific about your pickles.
Bread choice. If you’re not worried about gluten-free bread, be sure to read what the serving size is for the bread you buy. I love the Schar Artisan Multigrain Gluten free bread because two slices is one serving.
Mustard. Mustard has like 5 calories, and real organic mustard has such great flavor. It’s an easy way to spice up this sandwich!
- 4 Slices of gluten-free bread (I used Scar Artisan Baker Multigrain Bread, two slices is a serving size!)
- 1 can tuna (I used Wild Planet Albacore Wild Tuna, wild caught is the best type of fish)
- 1 T Mayo (Primal Kitchen Avocado Mayo is what I used, organic and the least ingredients)
- 1 oz cheese chopped into squares (optional) I used pepper jack
- 2 celery stalk, chopped
- 2 pickles, chopped
- Handful lettuce, minced
- Salt, to taste
- Organic mustard (to taste)
Mix everything in a bowl, toast your bread if desired, spread onto your bread. I find that I have less bread than tuna salad, so instead of one sandwich, I scoop the tuna salad onto each piece of bread and eat that way. Enjoy!!