By Mayo Clinic Staff

Dietitian's tip:

Fat-free mayonnaise adds sodium, so use unsalted canned tuna to keep the total amount of sodium down. For variety, add cucumber or tomato slices, 1 teaspoon raisins, 1 tablespoon chopped apples or 1/2 teaspoon chopped fresh chives to each sandwich.

Number of servings

Serves 4

Ingredients

  1. 2 cans (6 ounces each) unsalted white tuna packed in water, drained
  2. 1/2 cup diced celery
  3. 1 teaspoon lemon juice
  4. 1/3 cup fat-free mayonnaise
  5. 4 lettuce leaves
  6. 8 slices whole-wheat bread

Directions

Put tuna in a small bowl and flake with a fork. Add the celery, lemon juice and mayonnaise and stir well.

To serve, place 1 lettuce leaf on a slice of bread. Top with 1/4 of the tuna mixture and another slice of bread. Repeat to make the other sandwiches. Serve immediately.

Nutritional analysis per serving

Serving size :1 sandwich

  • Total carbohydrate 24 g
  • Dietary fiber 4 g
  • Sodium 440 mg
  • Saturated fat 1 g
  • Total fat 4 g
  • Cholesterol 30 mg
  • Protein 23 g
  • Monounsaturated fat 1 g
  • Calories 224
Jun. 01, 2011