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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Wednesday, December 5, 2012

Tuna Salad

Look at this tasty lunch, yum, I've been eating this holiday twist on a classic for days now. 
I don't know why I never thought to add things like dried cranberries and dill to my tuna salad until now, it is so delicious.  The possibilities are endless, I can't wait to try other variations.
As well as a great tasting tuna sandwich this recipe is also low cal with the substitution of fat free or low fat sour cream in place of half the mayo of a normal recipe.  The cucumbers add a great crunch and the basil leaves are a perfect addition, making a simple lunch taste super fancy.
Try this recipe and then get creative and try your own tuna salad substitutions!
ENJOY!

Holiday Tuna Salad Sandwich
1/3 cup reduced fat mayonnaise
1/4 cup reduced fat or fat free sour cream
1/4 cup dried cranberries, roughly chopped
1/4 cup-1/2 cup celery, chopped
1 T fresh dill, chopped
1/2 tsp black pepper
1 tsp fresh lemon juice
1/4 tsp fresh lemon zest
12 oz water packed tuna, drained
8 basil leaves
4 rolls, white or wheat
1 cucumber sliced
iceberg lettuce

  • Combine first 7 ingredients in a medium bowl; stir in tuna.

  • Place 2 basil leaves on bottom halves of each roll; top basil leaves evenly with tuna mixture. Top each sandwich with cucumber slices, 2 lettuce leaves, and tops of rolls. Yield: 4 servings (serving size: 1 sandwich).


1 comment:

  1. This looks awesome! I love cranberries in chicken salad, can't wait to try this!!

    ReplyDelete

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