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Spiced tuna salad sandwich
1
| Prep | 10 min |
- Light mayo, 1½ tbsp(s)
- Cilantro, fresh, 1 tbsp(s), chopped
- Tuna, canned in water, 3 oz(s), drained
- Red onion, ¼ small, sliced
- Pickled jalapeno pepper, ½ pepper(s), chopped
- Lime, ½ lime(s), cut into two wedges
- Black pepper, 1 dash(es)
- Whole-grain bread, 2 slice(s)
- Romaine lettuce, 2 leaf(s), outer
- Carrots, ½ medium, shredded
Method
In a small bowl, combine the mayo and cilantro. In a separate bowl, combine the tuna, red onion and jalapeno. Squeeze over 1 lime wedge and season to taste.
Spread the mayo onto each slice of bread. Top 1 slice of bread with 1 lettuce leaf. Spoon on half the tuna mix and half the carrot. Top with the second lettuce leaf, spoon over the remaining tuna and carrot. Add the second bread slice, mayo side down. Cut the sandwich in half and enjoy!
Nutrition facts per serving
Makes 1 serving
Food Groups
|
V
|
1.3 |
|
F
|
0.2 |
|
C
|
2.3 |
|
PD
|
1 |
|
Ft
|
1.2 |
|
S
|
0 |
Nutrition Facts
| Calories | 366 |
| Total Fat | 10.2 g |
| - Saturated Fat | 2 g |
| Cholesterol | 39.3 mg |
| Sodium | 1009 mg |
| Total Carbohydrate | 39.9 g |
| - Dietary Fiber | 7.4 g |
| - Total Sugars | 7.2 g |
| -- Added Sugars | 0 g |
| Protein | 29.7 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!