Garden Tuna Salad Sandwich
Created by QueenBea on November 18, 2011
- Servings: 6
- Prep Time: 15m
- Cook Time: 0m
- Recipe #2704
Ingredients
- Parsley Vinaigrette
- Juice of 1/2 large lemon
- 1 cup parsley, chopped flat leaf
- 1 tablespoon honey
- 1/4 cup light oil
- Tuna Salad
- 1 (15 ounces) can tuna, solid, light
- 1/2 cup chopped fennel
- 1/2 granny smith apple, cored and chopped
- 1/3 cup mayonnaise
- 1 tablespoon parsley vinaigrette
- 1 tablespoon lemon juice
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon coriander
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt
- 6 fresh bread rolls, split
- 6 Boston lettuce leaves
How to Make
-
For Vinaigrette
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Step 1: Puree all items together until smooth and emulsified.
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Step 2: Transfer to a cruet with a stopper.
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For Tuna Salad
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Step 3: Combine the tuna, fennel, apple, mayonnaise, vinaigrette, lemon juice, fennel seeds, coriander, zest, and salt, and toss well.
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Step 4: Line each roll with a lettuce leaf.
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Step 5: Spoon 1/2 cup tuna salad onto each sandwich.
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Step 6: Serve immediately.
Nutritional Facts
- Serving Size: 1 (178.4 g)
- Calories 173.4
- Total Fat - 3.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 3.3 mg
- Sodium - 464.9 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 2.7 g
- Sugars - 6.1 g
- Protein - 4.6 g
- Calcium - 128.3 mg
- Iron - 1.9 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.2 mg