More than a tuna salad, this “superfood” sandwich is packed with both tuna and salmon, which give you a boost of protein, omega-3 fats, and selenium. Served between two slices of whole-grain bread or stuffed in a whole-wheat pita, it’s a quick and easy lunch for any busy day.
Nutrition (per sandwich)
Calories: 297; Total Fat: 9g; Saturated Fat: 2g; Protein: 25g: Carbohydrates: 28g; Sugar: 6g; Fiber: 5g; Cholesterol: 35mg; Sodium: 642mg
Recipe and photo by Katie Morford, M.S., R.D., of Mom’s Kitchen Handbook.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
- One 5 oz can tuna
- One 5-to 6-oz can wild salmon
- 3 medium stalks celery, diced
- 2 Tbsp capers, lightly chopped
- ¼ cup diced red onion
- 2 Tbsp lemon juice
- 3 Tbsp mayonnaise
- 2 to 3 Tbsp plain Greek yogurt
- 8 slices 100% whole wheat bread
How to make it
Empty the tuna and salmon into a medium bowl and break up with a fork.
Add the remaining ingredients and mix until just combined.
Scoop ¼ of the fish salad onto 1 slice of bread and top with a second slice.
Cover and store leftovers in the refrigerator until ready to use.