Market Tuna Salad Sandwiches
pound grilled tuna steaks, cooled slightly, skinned, and broken into chunks* (2-1/2 cups)
red sweet pepper, cut into thin strips (about 1/2 cup)
yellow sweet pepper, cut into thin strips (1/2 cup)
cup fresh snow pea pods, trimmed and cut diagonally in half
green onions, thinly sliced
cup fat-free mayonnaise dressing
teaspoon finely shredded lemon peel
tablespoon lemon juice
clove garlic, minced
tablespoon snipped fresh basil
slices country-style Italian bread, halved and toasted
thin tomato slices
Fresh basil sprigs
- Combine tuna, red and yellow sweet pepper, snow pea pods, and green onion in a large bowl. Gently toss to mix.
- For dressing, stir together mayonnaise dressing, lemon peel, lemon juice, and garlic in a large mixing bowl. Add tuna and vegetable mixture and basil, tossing gently to coat.
- To assemble sandwiches, layer half of the toasted bread slices with tuna salad, tomato slices, lettuce leaves, and remaining bread slices. Secure with wooden picks. If desired, garnish with fresh basil sprigs. Makes 4 servings.
From the Test Kitchen
1/2 vegetable, 1-1/2 starch, 2-1/2 meat.
Combine tuna and vegetables; cover and chill up to 24 hours.
Nutrition Facts(Market Tuna Salad Sandwiches)
- Per serving:
- 298 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 47 mg chol.,
- 482 mg sodium,
- 24 g carb.,
- 1 g fiber,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet