Lemon Pepper Tuna Sandwich
"5 points"
photo by justcallmetoni
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 6 ounces tuna in water, drained
- 2 tablespoons reduced-calorie mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon black pepper
- 1⁄2 small carrot, grated
- 2 tablespoons fresh parsley, chopped
- 1 medium shallot, minced
- 4 slices reduced-calorie whole wheat bread, toasted
- 1 cup arugula, about 6 leaves
directions
- Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley, and shallot in a small bowl; mix well.
- Layer 2 slices of bread with 3 lettuce leaves each and top each with about 1/2 cup of tuna salad. Top with remaining bread slices and serve.
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Reviews
-
Always seeking more interesting variations to the standard tuna salad, this one caught my eye. The flavor blend here is really wonderful and work well together; bright and crisp lending themselves to the tuna without competing against it. I used romaine rather than arugula but agree that the slight peppery taste of the latter would have worked a bit better. Thanks.
RECIPE SUBMITTED BY
Amber Dawn
San Jose, CA
I am a working mom of a beautiful little girl Keira Lynn. Watching her grow has been such a joy!
My husband and I were married in May of 2006 on the beautiful island of Kauai.
Since discovering this site, I have been cooking much more and have found some incredible recipes. I absolutely love to cook and try out new recipes, but have a handful of family favorites that I make quite often. My husband loves to cook as much as I do. To avoid anyone monopolizing the kitchen, we have to designate who gets to cook dinner in advance. He specializes in Asian cuisine and I love trying new healthy recipes.
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