By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
161 cal · 15 min
Lemon-Lime Tuna Fish on Wheat
Recipe GLPRd92f72f5fe2ee3
A fresh Mediterranean-inspired tuna salad sandwich made with albacore tuna, creamy mayonnaise and sour cream, brightened with zesty lemon and lime juice, and topped with chopped egg whites and scallions on hearty wheat bread. Light, protein-rich, and bursting with citrus flavor.
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Ingredients
2 slices thick-cut wheat bread
1 can albacore tuna, drained (5 oz)
1/4 cup mayonnaise
1/4 cup sour cream
1 lemon, juiced
1 lime, juiced
2 scallions, chopped
2 hard-boiled eggs, whites only, chopped
lettuce leaves
black pepper to taste
dried oregano to taste
Directions
Drain the canned albacore tuna well, breaking it into bite-sized flakes with a fork.
In a small mixing bowl, combine the mayonnaise, sour cream, tuna flakes, chopped egg whites, and scallions.
Cut the lemon and lime in half, and squeeze the juice from both fruits into the bowl.
Season the mixture with black pepper and oregano to your taste, stirring well to combine.
Lay out the wheat bread slices and place a lettuce leaf on each slice.
Divide the tuna mixture evenly between the two slices, mounding it on top of the lettuce. Serve immediately.
Comments
This is a straightforward tuna salad sandwich that hits the mark for a weeknight lunch or light dinner, and every ingredient is stocked at every Charlotte grocer—nothing demands a special trip. The stated 15 minutes is honest if you're just mixing mayo, sour cream, and hard-boiled eggs into canned tuna and assembling; budget an extra five minutes if you're boiling eggs from scratch. At roughly $1.50 to $2.00 per serving (driven by the eggs and tuna), it's genuinely budget-friendly for feeding six. The caveat is that tuna salad is inherently a same-night dish once assembled—it softens the bread and grows watery by the next day—so this works best for planned lunches rather than make-ahead meal prep.
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