Better than your average tuna salad sandwich, these offer healthier ingredients with outstanding results.

Tuna and Vegetable Sandwiches
Recipe type: Seafood
Serves: 4
  • 12 ounces water-packed white meat tuna; drained
  • 1 Tablespoon grated onion
  • 1 Cup sliced celery
  • 1/4 Cup low-fat mayonnaise
  • 1/4 Cup plain nonfat yogurt
  • 1 Cup frozen petite peas
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 4 slices nonfat Vienna bread about 1" thick (or other nonfat bread)
  • baby romaine leaves
  • 1 carrot; shredded
  1. Break up tuna in bowl with wooden spoon. Stir in onion and celery. Stir together mayonnaise and yogurt. Stir into tuna mixture. Stir in peas.
  2. Add salt and pepper to taste. Chill until ready to serve.
  3. Top 1 slice bread with romaine leaves. Spread tuna salad over top. Top with shredded carrot.
This recipe yields 4 servings.

Each serving: 284 calories; 646 mg sodium; 16 mg cholesterol; 6 grams fat; 25 grams carbohydrates; 30 grams protein; 1.32 grams fiber

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.