Recipe: Tuna salad sandwiches

Dietitian's tip: Fat-free mayonnaise adds sodium, so use unsalted canned tuna to keep the total amount of sodium down. For variety, add cucumber or tomato slices, 1 teaspoon raisins, 1 tablespoon chopped apples or 1/2 teaspoon chopped fresh chives to each sandwich.

SERVES 4

Ingredients

2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/2 cup diced celery
1 teaspoon lemon juice
1/3 cup fat-free mayonnaise
4 lettuce leaves
8 slices whole-wheat bread

Directions

In a small bowl, add the tuna and flake with a fork. Add the celery, lemon juice and mayonnaise and stir well.

To serve, place 1 lettuce leaf on a slice of bread. Top with 1/4 of the tuna mixture and another slice of bread. Repeat to make the other sandwiches. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1 sandwich
Calories	231	Cholesterol	30 mg
Protein	22 g	Sodium	475 mg
Carbohydrate	26 g	Fiber	4 g
Total fat	4 g	Potassium	360 mg
Saturated fat	1 g	Calcium	54 mg
Monounsaturated fat	1 g