Tuna salad sandwiches

Dietician's Tip

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, raisins, chopped apples or fresh chives to each sandwich.

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

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 253
Total carbohydrate: 25 g
Cholesterol: 38 mg
Dietary fiber: 4 g
Monounsaturated fat: 1 g
Protein: 27 g
Saturated fat: 1 g
Serving size: 1 sandwich
Sodium: 445 mg
Total fat: 5 g

DASH Eating Plan Servings

Grains and grain products: 2
Meats, poultry and fish: 2

Diabetes Meal Plan Choices

Meat and meat substitutes: 2
Starches: 2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Protein and dairy: 1

Last Updated Jun 17, 2017

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