Crunchy Tuna Sandwich
- Prep: 10
- Serves: 4
Ingredients
- 425 g can tuna in spring water, drained
- 2 sticks celery, diced
- 1 spring onion (including green top), ends trimmed, chopped
- 1/2 tsp lemon pepper, optional
- 2 tbs low-fat mayonnaise
- 8 slices wholegrain bread
- 4 leaves cos lettuce
- pepper, to taste
Method
- Place tuna in a medium sized bowl and break up the large pieces with a fork.
- Stir the celery, spring onion and lemon pepper (optional) through the tuna, then add the mayonnaise and mix well to combine.
- Spread 4 slices of bread with ¼ of the tuna mixture each.
- Season with pepper then top each with a lettuce leaf and the remaining slices of bread then cut the sandwich in half.
Variations
- Add 1 tablespoon of grated reduced-fat cheese to each sandwich and toast in a sandwich maker until crisp and brown.
- Add a squeeze of lemon juice instead of the lemon pepper for extra flavour.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 963 kJ | 573 kJ |
| Protein | 18.6 g | 11.1 g |
| Fat, total | 5 g | 3 g |
| — saturated | 0.9 g | 0.5 g |
| Carbohydrate | 25.4 g | 15.1 g |
| — sugars | 6.7 g | 4 g |
| Fibre | 4.3 g | 2.5 g |
| Sodium | 597 mg | 356 mg |
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