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).