Open-Faced Tuna Salad Sandwich

Yield: 2 servings

Per Serving: 3 oz. protein, 2 vegetables, 1 fruit, 1 starch, 1 healthy fat

Total Time: 15 minutes

Prep Time: 15 minutes

Ingredients

• 1, (5-oz.) can/pouch chunk light tuna, drained

• 2 hardboiled eggs, diced

• ¼ cup finely diced celery

• ¼ cup finely diced red or green onion

• 1 small pickle, diced (optional)

• 2 tbsp reduced-fat mayonnaise

• 1 tsp Dijon mustard

• Pinch of salt & pepper

• 1 cup microgreens, baby spinach or other leafy green

• 2 slices tomato

• 2 slices whole grain bread

• 1 small piece seasonal fruit, like an apple, pear, or orange

  
  

Directions

1. Combine the tuna, eggs, celery, onion, pickle, mayo, mustard, salt and pepper in a medium-sized bowl; mix well with a fork.

2. Optional: Toast bread.

3. Top 1 slice of bread with a slice of tomato, ½ cup of microgreens (or other leafy green), and half of the tuna salad (about 1 to 1¼ cups); repeat for second serving.

4. Serve each sandwich with a piece of seasonal fruit.

Tip: Your tuna salad may or may not fit on 1 slice of bread depending on the size. Serve any extra on the side.

Nutrition Facts Per Serving:

• (includes seasonal fruit – apple): 370 calories, 15g fat, 35g carbohydrate, 25g protein

• (w/o fruit): 290 calories, 14g fat, 15g carbohydrate, 6g fiber, 24g protein