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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Active Time:10 minsTotal Time:10 minsServings:1
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Cook Mode(Keep screen awake)Ingredients1(5-ounce) canno-salt-addedwhite tuna in water, drained and flaked3tablespoonsmayonnaise2teaspoonsfinely choppedfresh dill2teaspoonsfinely chopped freshchives1 1/2teaspoonssweetpickle relish3/4teaspoonDijon mustard1/4teaspoonground pepper2(1-ounce) slicesmultigrain bread, lightly toasted2largeslicestomato(1/4- to 1/2-inch)2thinslicesred onion2leavesbutter lettuce
Cook Mode(Keep screen awake)
Ingredients
1(5-ounce) canno-salt-addedwhite tuna in water, drained and flaked
3tablespoonsmayonnaise
2teaspoonsfinely choppedfresh dill
2teaspoonsfinely chopped freshchives
1 1/2teaspoonssweetpickle relish
3/4teaspoonDijon mustard
1/4teaspoonground pepper
2(1-ounce) slicesmultigrain bread, lightly toasted
2largeslicestomato(1/4- to 1/2-inch)
2thinslicesred onion
2leavesbutter lettuce
Directions
Combine tuna, mayonnaise, dill, chives, relish, mustard and pepper in a medium bowl; use a fork to mix well.
Spread the tuna salad on 1 bread slice. Top with tomato, onion, lettuce and the remaining bread slice. Slice in half and serve.
Nutrition InformationServing Size: 1 sandwichCalories 574, Fat 34g, Saturated Fat 6g, Cholesterol 45mg, Carbohydrates 32g, Total Sugars 8g, Added Sugars 0g, Protein 33g, Fiber 6g, Sodium 682mg, Potassium 557mg
Nutrition Information
Serving Size: 1 sandwichCalories 574, Fat 34g, Saturated Fat 6g, Cholesterol 45mg, Carbohydrates 32g, Total Sugars 8g, Added Sugars 0g, Protein 33g, Fiber 6g, Sodium 682mg, Potassium 557mg
Serving Size: 1 sandwich
Calories 574, Fat 34g, Saturated Fat 6g, Cholesterol 45mg, Carbohydrates 32g, Total Sugars 8g, Added Sugars 0g, Protein 33g, Fiber 6g, Sodium 682mg, Potassium 557mg
Frequently Asked QuestionsWhether it’s light or white, or packed in oil or water,canned tuna is a nutritious choice. It’s an excellent source of protein and omega-3s. Children and pregnant and breastfeeding women are advised to consume fish lower in mercury, per theFDA. For this reason, brands like Safe Catch, touted as being the lowest in mercury, andchunk light tunaare recommended for this population, though they should still be mindful of their total weekly intake.Filled with antioxidants and vitamins C and K,tomatoes are loaded with nutrition. They’ve been associated with a healthier heart and blood pressure, as well as healthy skin and eyes.Whole-grain bread may be multigrain, but multigrain does not necessarily mean that it’s whole grain.Whole-grain breadcontains flour that is made with the entire kernel, which harbors most of the grain’s nutrients, including fiber. Unless the label says it’s 100% whole-grain, multigrain simply means it has several different types of flour, some of which may be whole and some refined.Absolutely. Making tuna salad ahead allows the ingredients to blend better. Furthermore, chilledtuna salad sandwichescan be refreshing, especially on a hot day. We suggest storing tuna salad or any remaining canned tuna in an airtight glass container in the fridge, which should keep the tuna good for about four days. Be aware that you should never store tuna in an opened tuna can, as it has the potential to be a health hazard due to contamination issues.We chose butter lettuce, also known as Bibb lettuce or butterhead, for our tuna salad recipe because of its tender leaves and mild flavor.Good substitutesinclude romaine, iceberg, green leaf and red leaf lettuce.Something salty like classic potato chips or hotfrench frieswith a side of ketchup might be the first thing that comes to mind, but tuna fish sandwiches pair especially well with a healthy green salad, tangy coleslaw, rich tomato soup and potato or pasta salad. And to be deli perfect, you must always include a pickle!
Frequently Asked Questions
Whether it’s light or white, or packed in oil or water,canned tuna is a nutritious choice. It’s an excellent source of protein and omega-3s. Children and pregnant and breastfeeding women are advised to consume fish lower in mercury, per theFDA. For this reason, brands like Safe Catch, touted as being the lowest in mercury, andchunk light tunaare recommended for this population, though they should still be mindful of their total weekly intake.
Filled with antioxidants and vitamins C and K,tomatoes are loaded with nutrition. They’ve been associated with a healthier heart and blood pressure, as well as healthy skin and eyes.
Whole-grain bread may be multigrain, but multigrain does not necessarily mean that it’s whole grain.Whole-grain breadcontains flour that is made with the entire kernel, which harbors most of the grain’s nutrients, including fiber. Unless the label says it’s 100% whole-grain, multigrain simply means it has several different types of flour, some of which may be whole and some refined.
Absolutely. Making tuna salad ahead allows the ingredients to blend better. Furthermore, chilledtuna salad sandwichescan be refreshing, especially on a hot day. We suggest storing tuna salad or any remaining canned tuna in an airtight glass container in the fridge, which should keep the tuna good for about four days. Be aware that you should never store tuna in an opened tuna can, as it has the potential to be a health hazard due to contamination issues.
We chose butter lettuce, also known as Bibb lettuce or butterhead, for our tuna salad recipe because of its tender leaves and mild flavor.Good substitutesinclude romaine, iceberg, green leaf and red leaf lettuce.
Something salty like classic potato chips or hotfrench frieswith a side of ketchup might be the first thing that comes to mind, but tuna fish sandwiches pair especially well with a healthy green salad, tangy coleslaw, rich tomato soup and potato or pasta salad. And to be deli perfect, you must always include a pickle!
EatingWell.com, April 2024
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