Tuna Salad Sandwhich
Course: Lunch
Keyword: makes leftovers, seafood
Servings: 2
Calories: 350kcal
- 10 ounces canned tuna, drained (2 5 ounce cans)
- 3 tablespoons light mayo recommend blue plate yogurt mayo
- 2 teaspoons spicy brown mustard
- 1/3 cup diced celery this should be ~1 medium celery stalk
- 1/4 cup diced dill pickles about 20 pickle slices
- 2 tablespoons sliced almonds
- 1 stalk green onion sliced (both white and green parts)
- 1 tablespoon lemon juice
- 4 each Nature's Own butterbread
Mix the ingredients together in a bowl. Season with salt and pepper to taste.
divide the tuna salad to make 2 sandwhiches.
This can be stored airtight in the refrigerator for up to 3 days
Calories: 350kcal | Carbohydrates: 27g