Lemon-Pepper Tuna Sandwiches
6
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Give your brown-bag lunches a flavor boost with our lemony, veggie-filled tuna salad. It’s a breeze to pull together and takes only 15 minutes. You can serve it as a sandwich as we have here or serve the tuna salad over a bed of peppery arugula for an even more vegetable-forward lunch or easy dinner option. Water-packed tuna is a wonderful, inexpensive protein source that works beautifully in this salad, but you could also use leftover chopped cooked chicken or rotisserie chicken, if you like. This version isn’t heavy on mayonnaise. It uses just enough to bind the salad together.
Ingredients
Water-packed tuna fish, drained
5 oz
Carrots
½ small, grated
Reduced calorie mayonnaise
2 Tbsp
Fresh parsley
2 Tbsp, chopped
Shallot(s)
1 medium, minced
Lemon zest
1 tsp, or more to taste
Fresh lemon juice
1 Tbsp
Black pepper
½ tsp
Whole wheat bread
4 slice(s)
Arugula
½ cup(s), baby variety, lightly packed
Instructions
1
In small bowl, combine tuna, carrot, mayonnaise, parsley, shallot, lemon zest and juice, and black pepper and toss until mixed. On 2 slices bread, place arugula and top evenly with tuna salad. Cover with remaining bread slices.
2
Serving size: 1 sandwich
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