More than a tuna salad, this “superfood” sandwich is packed with both tuna and salmon, which gives 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: 9 grams; Saturated Fat: 2 grams; Protein: 25 grams: Carbohydrates: 28 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 35 milligrams; Sodium: 642 milligrams
Recipe and photo by Katie Morford, MS, RD of Moms Kitchen Handbook.
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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 tuna salad onto 1 slice of bread and top with a second slice.
Cover and store leftovers in the refrigerator until ready to use.