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David Rosengarten's Tuna Salad Sandwich

  • 8servings
  • 404calories

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Source: kidsinthekitchen.ajli.orgReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B6, B9
MineralsNatrium, Manganese, Iron, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. Is there anything better for lunch at home than a good old-fashioned tuna salad sandwich? One of my favorite things to eat is a plain tuna salad sandwich, preferably wrapped in foil and stored for a few hours so as to resemble the sandwich that I carried to school in my lunchbox.

  2. 1 (6-ounce) can tuna

  3. 2 tablespoons low-fat mayonnaise

  4. 1 tablespoon chopped celery

  5. 4 slices multigrain bread

  6. Extra mayonnaise, optional

Instructions Jump to Ingredients ↑

  1. Open the tuna can and spoon the tuna into a colander or strainer so the liquid drains off.

  2. Scoop the tuna into a small mixing bowl.

  3. Mash the tuna with a fork for 2 to 3 minutes or until it is extremely well broken up.

  4. Add the mayonnaise and mix well.

  5. Then mash for another 2 to 3 minutes until a very smooth paste is formed.

  6. Add the celery and mix well. Spread the mixture on two slices of bread.

  7. If desired, spread a little extra mayonnaise on the other two slices of bread and top the tuna with them (mayo side down, of course).

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