diabetesforecast.org/adm
Hold-the-Mayo Tuna Salad Sandwich
- Makes: 2 servings
- Serving Size: 1 sandwich
- Preparation Time: 10 minutes
Ingredients
| 1 | can | (5 oz.) no-salt-added white tuna in water, drained |
| 1 | Tbsp. | olive oil |
| 1/2 | Tbsp. | balsamic vinegar |
| 1/2 | tsp. | coarse Dijon mustard |
| 1 | small garlic clove, very finely minced | |
| 1/8 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| Pinch sugar | ||
| 1 | large celery stalk, minced | |
| 2 | Tbsp. | finely minced red or Vidalia onion |
| 1 | tsp. | drained capers |
| 1 | tsp. | fresh minced basil |
| 2 | whole wheat English muffins, toasted, or 2 small whole wheat pita bread rounds |
Directions
- In a medium bowl, flake the drained tuna gently until fluffy.
- In a small bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, black pepper, and sugar. Pour over the tuna and gently mix.
- Add the celery, onion, capers, and basil and gently combine.
- Divide the tuna salad and serve with the English muffins.
PER SERVING
Hold-the-Mayo Tuna Salad Sandwich
Makes: 2 servings Serving Size: 1 sandwich Calories 260 Fat 9 g Saturated Fat 1.4 g Trans Fat 0 g Carbohydrate 31 g Fiber 5 g Sugars 7 g Cholesterol 10 mg Sodium 585 mg Potassium 410 mg Protein 17 g Phosphorus 340 mg Choices: Starch 2, Lean Meat 2, Fat 0.5
No comments:
Post a Comment