Tuna Salad Sandwich
310g U.S. Canned chunk style, water-packed tuna, chilled
36g ( ½ small onion)Fresh onions, chopped
70g Fresh celery, chilled, chopped
4 Sweet pickle relish, undrained
½ teaspoons Dry mustard
1 Fresh large U.S. eggs, hard-cooked, peeled, chilled, chopped
90g Reduced calorie salad dressing or lowfat mayonnaise
200g Enriched bread
- Drain and flake the U.S. tuna.
- Combine U.S. tuna, onions, U.S. celery, pickle relish, dry mustard, U.S. eggs, and salad dressing or U.S. mayonnaise. Mix lightly until well blended.
- Cover and refrigerate until ready to use.
- Portion with No. 8 scoop (1⁄2 cup) on 1 slice of bread. Top with a second slice of bread. Cut each sandwich diagonally in half. Cover. Refrigerate under 5°C until service.
U.S. Department of Agriculture
Healthy School Recipes