Adding more omega-3-rich seafood to your diet can be as simple as packing a tuna sandwich for lunch. This one is boosted by a lemony grated carrot salad, adding crunch and appeal while squeezing some vegetable into your sandwich.
Patsy Jamieson, Diane Temple
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1 medium carrot, grated
2 teaspoons lemon juice
2 teaspoons extra-virgin olive oil
1 spring onion, finely sliced
1 tablespoon chopped fresh dill or parsley
95-g tin tuna in springwater, drained and flaked
1 tablespoon reduced-fat mayonnaise
4 slices wholegrain rye bread
4 lettuce leaves, rinsed and dried
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Directions Preparation:15min › Ready in:15min
Combine carrot, lemon juice, oil, spring onion, dill (or parsley) in a small bowl. Toss with a fork to mix.
Mix tuna and 1 teaspoon of the mayonnaise in a small bowl. Spread the remaining mayonnaise over the bread slices. Spread tuna mixture over two of the bread slices. Top with carrot salad and lettuce. Set remaining bread slices over filling. Cut each sandwich in half. The sandwiches will keep, well wrapped, in the refrigerator or a cooler packed with ice packs for up to 1 day.