David Rosengarten's Tuna Salad Sandwich
Difficulty: Easy
Makes: 2 servings
Makes: 2 servings
Ingredients:
Is there anything better for lunch at home than a good old-fashioned tuna salad sandwich? One of my favorite things to eat is a plain tuna salad sandwich, preferably wrapped in foil and stored for a few hours so as to resemble the sandwich that I carried to school in my lunchbox.
1 (6-ounce) can tuna
2 tablespoons low-fat mayonnaise
1 tablespoon chopped celery
4 slices multigrain bread
Extra mayonnaise, optional
Directions:
- Open the tuna can and spoon the tuna into a colander or strainer so the liquid drains off.
- Scoop the tuna into a small mixing bowl.
- Mash the tuna with a fork for 2 to 3 minutes or until it is extremely well broken up.
- Add the mayonnaise and mix well.
- Then mash for another 2 to 3 minutes until a very smooth paste is formed.
- Add the celery and mix well. Spread the mixture on two slices of bread.
- If desired, spread a little extra mayonnaise on the other two slices of bread and top the tuna with them (mayo side down, of course).
Nutrition information (serving size: 1 sandwich):
|
Calories: 404 Fat: 6g Saturated fat: 1g Carbohydrates: 55.3g |
Protein: 31.3g Potassium: 211.3mg Fiber: 4g Cholesterol: 30mg Sodium: 903mg Calcium: 11.8mg |
