Tuna Salad Sandwich with Sweet Relish

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Prep Time:10 minsTotal Time:10 minsServings:2Yield:2 servingsJump to Nutrition Facts

Prep Time:10 minsTotal Time:10 minsServings:2Yield:2 servings

Prep Time:10 mins

Prep Time:

10 mins

Total Time:10 mins

Total Time:

Servings:2

Servings:

2

Yield:2 servings

Yield:

2 servings

Jump to Nutrition Facts

Jump to recipeIf you’re tired of the same old tuna sandwich, allow us to show you how to spiff it up with ourTuna Salad Sandwich with Sweet Relish. Omega-3-rich tuna meets creamy mayo that’s been studded with sweet pickle relish and crunchy antioxidant-filled celery. This is sandwiched between fiber-filled whole-wheat bread and mild green-leaf lettuce. Feel free to toast the bread, which will bring out its natural nuttiness. Keep reading for expert tips, including what to serve with your sandwich.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you don’t like sweet pickle relish, swap it for finely chopped dill pickles.Substitute the whole-wheat sandwich bread with your preferred bread, rice cakes or crackers, or serve the tuna salad on lettuce leaves or in hollowed tomatoes.If you have leftover chopped celery and are not ready to use it, you can freeze it for later use in soups, stews and smoothies.Nutrition NotesCannedtunais an easy way to get youromega-3s, those healthy fats that have been shown to support heart and brain health and reduce inflammation in the body. We use chunk light tuna in water for this sandwich, partly because it tends to be more affordable and, compared to albacore or white tuna, it tends to have less of a risk of containing mercury. In addition to the healthy fats, tuna is also an excellent source of lean protein, B vitamins—which help your body use energy—and selenium, a mineral that acts as an antioxidant.Whole-wheat breadis a type of whole-grain bread. Whole-wheat bread provides complex carbs, fiber and plant-based protein for lasting energy. If you prefer the flavor and texture of white bread but need more fiber in your life, look for bread made with whole-grain flour plusrefined flour—for example, whole-wheat flour and enriched wheat flour. The combo will give you more fiber than if it was made with all refined flour and produces a softer bread. Or look for bread made with 100% white whole wheat, which tends to be milder tasting than the hard red wheat that is typically used in whole-wheat bread.Besides adding a delightful crunch to this sandwich, theceleryandlettucealso add vitamins, minerals and antioxidants. Lettuce provides vitamins C, K and A and folate. Celery adds a bit more vitamin K. Celery’s superpower is in its antioxidants—which, together with the antioxidants in lettuce, help reduce inflammation and disease risk.

Jump to recipe

If you’re tired of the same old tuna sandwich, allow us to show you how to spiff it up with ourTuna Salad Sandwich with Sweet Relish. Omega-3-rich tuna meets creamy mayo that’s been studded with sweet pickle relish and crunchy antioxidant-filled celery. This is sandwiched between fiber-filled whole-wheat bread and mild green-leaf lettuce. Feel free to toast the bread, which will bring out its natural nuttiness. Keep reading for expert tips, including what to serve with your sandwich.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you don’t like sweet pickle relish, swap it for finely chopped dill pickles.Substitute the whole-wheat sandwich bread with your preferred bread, rice cakes or crackers, or serve the tuna salad on lettuce leaves or in hollowed tomatoes.If you have leftover chopped celery and are not ready to use it, you can freeze it for later use in soups, stews and smoothies.Nutrition NotesCannedtunais an easy way to get youromega-3s, those healthy fats that have been shown to support heart and brain health and reduce inflammation in the body. We use chunk light tuna in water for this sandwich, partly because it tends to be more affordable and, compared to albacore or white tuna, it tends to have less of a risk of containing mercury. In addition to the healthy fats, tuna is also an excellent source of lean protein, B vitamins—which help your body use energy—and selenium, a mineral that acts as an antioxidant.Whole-wheat breadis a type of whole-grain bread. Whole-wheat bread provides complex carbs, fiber and plant-based protein for lasting energy. If you prefer the flavor and texture of white bread but need more fiber in your life, look for bread made with whole-grain flour plusrefined flour—for example, whole-wheat flour and enriched wheat flour. The combo will give you more fiber than if it was made with all refined flour and produces a softer bread. Or look for bread made with 100% white whole wheat, which tends to be milder tasting than the hard red wheat that is typically used in whole-wheat bread.Besides adding a delightful crunch to this sandwich, theceleryandlettucealso add vitamins, minerals and antioxidants. Lettuce provides vitamins C, K and A and folate. Celery adds a bit more vitamin K. Celery’s superpower is in its antioxidants—which, together with the antioxidants in lettuce, help reduce inflammation and disease risk.

If you’re tired of the same old tuna sandwich, allow us to show you how to spiff it up with ourTuna Salad Sandwich with Sweet Relish. Omega-3-rich tuna meets creamy mayo that’s been studded with sweet pickle relish and crunchy antioxidant-filled celery. This is sandwiched between fiber-filled whole-wheat bread and mild green-leaf lettuce. Feel free to toast the bread, which will bring out its natural nuttiness. Keep reading for expert tips, including what to serve with your sandwich.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Cook Mode(Keep screen awake)Ingredients1(5 ounce) canchunk light tuna in water, drained2tablespoonsmayonnaise4teaspoonssweet pickle relish2tablespoonsfinely chopped celery4sliceswhole-wheat sandwich bread2leavesgreen-leaf lettuce

Cook Mode(Keep screen awake)

Ingredients

1(5 ounce) canchunk light tuna in water, drained

2tablespoonsmayonnaise

4teaspoonssweet pickle relish

2tablespoonsfinely chopped celery

4sliceswhole-wheat sandwich bread

2leavesgreen-leaf lettuce

DirectionsCombine tuna, mayonnaise, relish and celery in a medium bowl. Divide the tuna salad between 2 slices of bread. Top each with a lettuce leaf and another slice of bread. Cut into halves or quarters.Frequently Asked QuestionsWhether you serve this salad on your favorite bread or wrapped in lettuce leaves, you can pair it with delicatessen-style favorites such as a crisp dill pickle and chips, onion rings or fries. We recommendoven-baked kale chipsorbeet chips, ourair-fryer onion ringsor our 30-minutemicrowave friesmade with Yukon Gold potatoes. Depending on the weather, a warm tomato soup is always comforting, especially on a rainy day, and a simple tossed green salad always pairs well.Absolutely, and we recommend it. As the tuna fish salad chills in your refrigerator, the ingredients will have time to meld and will taste even better. Tuna salad will last in the fridge in an airtight container for up to 4 days.This recipe calls forchunk light tuna in water. The “chunk” means the fish has been cut into small pieces. However, the word “light” can be confusing. The white tuna is the mild-tasting white albacore, while the light tuna is most likely from a darker-fleshed tuna that’s stronger and fishier in taste like skipjack. Light tuna can also be a mix of various tuna fish, including tongo, bigeye or yellowfin. It’s also low in mercury. Substitute the light tuna with the white albacore if you prefer a mild flavor. If you go with tuna packed in oil, it will have a stronger flavor and, of course, more calories and fat.Originally appeared: EatingWell.com, June 2017

Directions

Combine tuna, mayonnaise, relish and celery in a medium bowl. Divide the tuna salad between 2 slices of bread. Top each with a lettuce leaf and another slice of bread. Cut into halves or quarters.Frequently Asked QuestionsWhether you serve this salad on your favorite bread or wrapped in lettuce leaves, you can pair it with delicatessen-style favorites such as a crisp dill pickle and chips, onion rings or fries. We recommendoven-baked kale chipsorbeet chips, ourair-fryer onion ringsor our 30-minutemicrowave friesmade with Yukon Gold potatoes. Depending on the weather, a warm tomato soup is always comforting, especially on a rainy day, and a simple tossed green salad always pairs well.Absolutely, and we recommend it. As the tuna fish salad chills in your refrigerator, the ingredients will have time to meld and will taste even better. Tuna salad will last in the fridge in an airtight container for up to 4 days.This recipe calls forchunk light tuna in water. The “chunk” means the fish has been cut into small pieces. However, the word “light” can be confusing. The white tuna is the mild-tasting white albacore, while the light tuna is most likely from a darker-fleshed tuna that’s stronger and fishier in taste like skipjack. Light tuna can also be a mix of various tuna fish, including tongo, bigeye or yellowfin. It’s also low in mercury. Substitute the light tuna with the white albacore if you prefer a mild flavor. If you go with tuna packed in oil, it will have a stronger flavor and, of course, more calories and fat.

Combine tuna, mayonnaise, relish and celery in a medium bowl. Divide the tuna salad between 2 slices of bread. Top each with a lettuce leaf and another slice of bread. Cut into halves or quarters.

Frequently Asked QuestionsWhether you serve this salad on your favorite bread or wrapped in lettuce leaves, you can pair it with delicatessen-style favorites such as a crisp dill pickle and chips, onion rings or fries. We recommendoven-baked kale chipsorbeet chips, ourair-fryer onion ringsor our 30-minutemicrowave friesmade with Yukon Gold potatoes. Depending on the weather, a warm tomato soup is always comforting, especially on a rainy day, and a simple tossed green salad always pairs well.Absolutely, and we recommend it. As the tuna fish salad chills in your refrigerator, the ingredients will have time to meld and will taste even better. Tuna salad will last in the fridge in an airtight container for up to 4 days.This recipe calls forchunk light tuna in water. The “chunk” means the fish has been cut into small pieces. However, the word “light” can be confusing. The white tuna is the mild-tasting white albacore, while the light tuna is most likely from a darker-fleshed tuna that’s stronger and fishier in taste like skipjack. Light tuna can also be a mix of various tuna fish, including tongo, bigeye or yellowfin. It’s also low in mercury. Substitute the light tuna with the white albacore if you prefer a mild flavor. If you go with tuna packed in oil, it will have a stronger flavor and, of course, more calories and fat.

Frequently Asked Questions

Whether you serve this salad on your favorite bread or wrapped in lettuce leaves, you can pair it with delicatessen-style favorites such as a crisp dill pickle and chips, onion rings or fries. We recommendoven-baked kale chipsorbeet chips, ourair-fryer onion ringsor our 30-minutemicrowave friesmade with Yukon Gold potatoes. Depending on the weather, a warm tomato soup is always comforting, especially on a rainy day, and a simple tossed green salad always pairs well.

Absolutely, and we recommend it. As the tuna fish salad chills in your refrigerator, the ingredients will have time to meld and will taste even better. Tuna salad will last in the fridge in an airtight container for up to 4 days.

This recipe calls forchunk light tuna in water. The “chunk” means the fish has been cut into small pieces. However, the word “light” can be confusing. The white tuna is the mild-tasting white albacore, while the light tuna is most likely from a darker-fleshed tuna that’s stronger and fishier in taste like skipjack. Light tuna can also be a mix of various tuna fish, including tongo, bigeye or yellowfin. It’s also low in mercury. Substitute the light tuna with the white albacore if you prefer a mild flavor. If you go with tuna packed in oil, it will have a stronger flavor and, of course, more calories and fat.

Originally appeared: EatingWell.com, June 2017

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Nutrition Facts(per serving)342Calories15gFat28gCarbs24gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm