Serves 6
266 cal · 20 min
Tuna Veggie Picnic Sandwich
Recipe GLPRb81f654e7a4173
A fresh and nutritious sandwich filled with flaked tuna mixed with creamy mayonnaise, tangy Dijon mustard, and bright lemon juice, layered with crisp vegetables and romaine lettuce on whole wheat bread. Perfect for picnics, lunch boxes, or light meals.
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Ingredients
12 ounces canned albacore tuna, drained
1/4 cup low-fat mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 cup shredded carrots
1/4 cup thinly sliced red bell peppers
1/4 cup diced celery
6 romaine lettuce leaves, torn in half
12 slices whole wheat bread
Directions
Thoroughly wash your hands with soap and warm water before beginning preparation.
Drain the canned tuna well and place it in a small mixing bowl. Add the low-fat mayonnaise, Dijon mustard, and fresh lemon juice to the bowl.
Stir the tuna mixture until well combined, then fold in the shredded carrots, sliced red bell peppers, and diced celery until evenly distributed.
Lay out 6 slices of whole wheat bread. Arrange 3 torn pieces of romaine lettuce on each slice to create a bed for the tuna filling.
Divide the tuna mixture evenly among the 6 prepared bread slices, spooning it carefully over the lettuce layer.
Top each sandwich with the remaining torn romaine lettuce pieces, then cover with the remaining 6 slices of bread to complete each sandwich.
Wrap each sandwich individually in plastic wrap or wax paper and refrigerate until ready to serve or transport.
Keep sandwiches chilled during transport and serve cold. Your picnic meal is now ready to enjoy!
