Tuna Veggie Picnic Sandwich
It's time to raise the bar on the good ol’ tuna sandwich. Boost flavor with lemon juice and Dijon. Seasonal veggies in the mix do double-duty – taste and color!
contains glutencontains eggscontains fish
Ingredients
US
Metric
- 340 g albacore tuna
- 60 ml low-fat mayonnaise
- 30 ml Dijon mustard
- 10 ml lemon juice
- 60 ml carrots (shredded)
- 60 ml red bell peppers (thinly sliced)
- 60 ml celery (diced)
- 6 romaine lettuce leaves, torn in half
- 12 slices whole wheat bread
Steps
- Wash hands with soap and water.
- In a small bowl, mix together tuna, mayonnaise, Dijon mustard, and lemon juice.
- Stir in carrots, red bell peppers, and celery. Place 6 torn leaves of romaine lettuce on half of the slices of whole wheat bread.
- Spoon tuna mixture on top of the lettuce slices.
- Place another torn lettuce slice on each tuna sandwich and cover with another slice of bread.
- Wrap sandwiches in colorful plastic wrap or wax paper and keep chilled.
- Your sandwiches are now picnic ready!
Nutrition (per serving)
| Calories | 227 |
|---|---|
| Protein | 18.0 g |
| Fat | 6.0 g |
| Carbs | 26.0 g |
| Fiber | 4.0 g |
| Sodium | 472 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)