Recipe: Tuna salad sandwiches
Recipe: Tuna salad sandwichesDietitian'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, 1 teaspoon raisins, 1 tablespoon chopped apples or 1/2 teaspoon chopped fresh chives to each sandwich. Serves:
4
Ingredients
DirectionsPut 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. © 1998-2013 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.
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