The Best Tuna Sandwitch Ever
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 165.6
- Total Fat: 3.8 g
- Cholesterol: 17.8 mg
- Sodium: 424.1 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 3.3 g
- Protein: 13.1 g
View full nutritional breakdown of The Best Tuna Sandwitch Ever calories by ingredient
Introduction
Very filling and protien rich. 2 servings for a meal and 1 for an apitizer Very filling and protien rich. 2 servings for a meal and 1 for an apitizerNumber of Servings: 4
Ingredients
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1 Tuna can (6 oz), canned in water
1 Medium tomato, not too ripe
1 Hard-boiled egg white, large
2 TBSP Light Mayonnaise
1.5 TBSP Plain Yogurt
1 TBSP Yellow Mustard
1 medium dill pickle, low sodium
1 TBSP Parsley
1 TBSP fresh spring onion, finely chopped
1 Garlic clove
1/2 tsp finely grated fresh ginger
2 (6-1/2" dia) whole wheat pitas
4 small leaves romaine lettuce
Sea salt and freshly ground pepper to taste and some finely shopped fresh dill to garnish
Directions
1. Drain and flake the tuna
2. Slice 8 very thin slices of tomato, set aside and finely shop the rest.
3. Finely chop the hard boiled egg, pickles, onion, and parsley
4. Mince or crush the garlic and grate the ginger.
5. Combine tuna, mayo, mustard, yogurt, ginger and garlic and pulse to desired consistency in a food processor, adding water if necessary.
6. Add pepper and parsley to the mixture and pulse a couple times just to combine, don't overmix.
7. Stir in the chopped tomatoes, egg whites, pickles and spring onion, add a dash of sea salt and combine well.
8. Cut pitas in half, line each with a lettuce leaf and 2 thin slices of tomatoes, then spoon and spread the tuna mixture over them. Sprinkle the fresh dill over the spread and enjoy.
Serving Size: 2 - 4 servings
2. Slice 8 very thin slices of tomato, set aside and finely shop the rest.
3. Finely chop the hard boiled egg, pickles, onion, and parsley
4. Mince or crush the garlic and grate the ginger.
5. Combine tuna, mayo, mustard, yogurt, ginger and garlic and pulse to desired consistency in a food processor, adding water if necessary.
6. Add pepper and parsley to the mixture and pulse a couple times just to combine, don't overmix.
7. Stir in the chopped tomatoes, egg whites, pickles and spring onion, add a dash of sea salt and combine well.
8. Cut pitas in half, line each with a lettuce leaf and 2 thin slices of tomatoes, then spoon and spread the tuna mixture over them. Sprinkle the fresh dill over the spread and enjoy.
Serving Size: 2 - 4 servings