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Tuna salad sandwiches

Medically reviewed on Jun 17, 2017

Serves 4

Dietitian 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, raisins, chopped apples or fresh chives to each sandwich.


  • 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


Put tuna in a small bowl 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 Size1 sandwich
Carbohydrate25 g
Cholesterol38 mg
Fiber4 g
Protein27 g
Sodium445 mg
Monounsaturated Fat1 g
Saturated Fat1 g
Total Fat5 g

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