Not your ordinary tuna salad
Today’s a good day for a picnic sandwich.
For years, my mom has gotten the prepared Buck’s Tuna Salad from Whole Foods, but I decided it was time to make my own version. They use red onion in the Buck’s version, but I find green onion works just as well, if not better.
The best part about making your own tuna or chicken salad is that you know exactly what’s going into it. You can easily distinguish the ingredients from one another and no need to add heavy, fatty mayo. Instead, opt for a lighter version by using a nonfat, good quality Greek yogurt. Plus, it makes the tuna salad extra tangy when paired with the lemon juice.
And the bread. Make sure you buy (or make homemade!) a hearty country bread (I recommend whole wheat or whole grain). To me, a sandwich is only as good as its bread.
And with those tips in mind, you’ll be minutes away from biting a hefty bite out of an exceptional sandwich 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
The Best Picnic Tuna Salad Sandwich.
- 5 ounces canned tuna ((I used Skipjack tuna.))
- 2 stalks celery, chopped
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon lemon juice
- 1 stalk green onion, diced
- 1 tablespoon capers
- 2 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 slices country wheat bread
- 1 hard-boiled egg
- 1/2 avocado, sliced
- watercress
- To make tuna salad, combine tuna, celery, yogurt, lemon juice, green onion, capers, parsley, salt, and pepper in small bowl until well combined. Spread tuna salad on country wheat bread.
- To hard boil egg, bring egg submerged completely in water to a simmer, and let simmer for 13 minutes. If you would like it more soft-boiled, let simmer for 8 minutes. De-shell and slice egg, and add to sandwich. Top with sliced avocado and watercress. Enjoy!
