Tuna Salad Sandwich
Yield
3 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 ½ | ounces |
tuna, canned
|
|
¼ | cup |
celery
chopped |
|
1 | tablespoon |
green bell peppers
|
|
½ | teaspoon |
salt
|
|
1 | dash |
black pepper
freshly ground |
* |
1 | tablespoon |
scallions, spring or green onions
chopped |
|
¼ | cup |
yogurt, low-fat
|
|
1 | teaspoon |
lemon juice
|
|
1 | teaspoon |
vinegar
|
|
1 | tablespoon |
american cheese
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
101.2 | ml/g |
tuna, canned
|
|
59 | ml |
celery
chopped |
|
15 | ml |
green bell peppers
|
|
2.5 | ml |
salt
|
|
1 | dash |
black pepper
freshly ground |
* |
15 | ml |
scallions, spring or green onions
chopped |
|
59 | ml |
yogurt, low-fat
|
|
5 | ml |
lemon juice
|
|
5 | ml |
vinegar
|
|
15 | ml |
american cheese
grated |
Directions
Drain tuna well, then flake it into a bowl.
Add remaining ingredients and mix well.
Use ¼ cup to spread on one slice of bread or an open-face sandwich or between two slices of bread for a regular sandwich, or mound on crisp lettuce.