Italian · Lunch
Tuna and Olive Sandwich
Flaked canned tuna is combined with green olives, celery, lemon juice, Greek yogurt, and light mayonnaise, piled onto whole-wheat bread with lettuce and tomato. Bright, briny, and savory, this sandwich trims fat while keeping the classic Italian-inflected tuna-and-olive flavor pairing intact.
$4
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
389Calories
34.2gProtein
14.8gFat
30.1gCarbs
5.2gSugar
5.4gFiber
1084mgSodium
61mgChol
2.7gSat Fat
620mgPotassium
105mgCalcium
2.9mgIron
3.1mcgVitamin B12
9.8mgVitamin C
Goes well with
Vermentino or Pinot Grigio
local
San Pellegrino Limonata
international
low-calorie
gluten-free-adaptable
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Drain tuna well and flake into a bowl. Pit and chop olives; dice celery. Add olives, celery, lemon juice, yogurt, black pepper, and mayonnaise to tuna; fold until coated.
2
Plate
Layer lettuce and tomato on one bread slice, spoon tuna mixture on top, brush both slices lightly with olive oil, close sandwich, press gently, and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g canned tuna in water
- 1010 green olives
- 22 small celery stalk
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp plain Greek yogurt
- 2 tsp2 tsp light mayonnaise
- 1/2 tsp1/2 tsp black pepper
- 4 slices4 slices whole-wheat bread (70g)
- 44 lettuce leaves
- 44 tomato slices
- 1 tsp1 tsp olive oil
