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Tuna Salad Sandwich
A classic no-cook lunch from your Week 4 FareRx bag - about 25g carb and 29g protein per serving (USDA-estimated).
7 min
Total
1
Serves
Easy
Effort
Per serving
245
Cal
29g
Protein
25g
Carbs
4g
Fiber
4g
Sugar
3g
Fat
1g
Sat Fat
310mg
Sodium
400mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Whole-wheat bread and high-protein tuna make this a steady, balanced lunch. The fiber in the bread and celery helps slow the carbs.
Ingredients
- •1 pouch tuna (about 3 oz), drained
- •2 slices whole-wheat bread
- •1 celery stick, diced
- •squeeze of lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Flake the tuna and mix with the celery, lemon, and a little olive oil.
- 02
Spread onto one of bread, top with the other, and cut in half.
New to this? Step-by-step guides
Dietitian’s notes
- →Bind the tuna with a squeeze of lemon and a little olive oil instead of heavy mayo to keep saturated fat low.
- →Diced celery adds crunch and water volume so the sandwich feels more filling.
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