Tuna Salad Sandwich Recipe
This recipe makes two good-sized sandwiches. If you like them super-stuffed, then maybe one or one and a half.
Servings: 2 sandwiches
Calories: 442kcal
Equipment
Ingredients
- 4 slice bread your favorite bread
- 12 oz tuna canned, in water
- 2 slice provolone cheese
- ¼ cup celery chopped
- ¼ cup carrot chopped, yellow, reserve a handful of shreds
- ⅛ cup red onion chopped, optional
- 1 tbsp olive oil mayonnaise
- pinch garlic salt
- 3 slice tomato plum
- 3 slice cucumber thin slices of English cucumber
Instructions
- Drain tuna and put into small mixing bowl.12 oz tuna
- Wash celery and yellow carrot. Chop celery and peel the yellow carrot before chopping, reserving a few shreds. If using red onion, chop that as well.¼ cup celery, ¼ cup carrot, ⅛ cup red onion
- Add mayo, salt, celery, yellow carrot, and onion to tuna. Mix well.1 tbsp olive oil mayonnaise, pinch garlic salt
- Slice tomato and cucumber.3 slice tomato, 3 slice cucumber
- Build your sandwich! Start with the tuna salad, then layer carrot shreds, tomato, cucumber, 1-3 slices of Sargento® Slices: Ultra Thin® Provolone cheese.2 slice provolone cheese, 4 slice bread
- Slice in half and serve immediately or lovingly wrap in wax paper with a striped piece of kitchen string. Baked potato chips go really well with this sandwich.
Nutrition
Serving: 1sandwich | Calories: 442kcal | Carbohydrates: 32g | Protein: 44g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 844mg | Potassium: 615mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3345IU | Vitamin C: 8mg | Calcium: 263mg | Iron: 5mg