Dijon-Cilantro Tuna Salad on Whole Grain Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Published in Bon Appetit April 2009. For the longest time I wouldn't eat tuna salad because eating meat from a can just seemed gross! But one Friday night I was pressed for time and needed to make something for dinner for myself and my hubby. I randomly threw some stuff together and made a tuna salad which was surprisingly good. Now that eating meat from a can (well at least tuna) doesn't bother me I'm on the look out for tuna salad recipes and this one sounds great! Ingredients:
1/2 cup plain nonfat yogurt |
6 tablespoons sweet pickle relish |
2 tablespoons dijon mustard |
2 tablespoons whole grain mustard |
2 (6 ounce) cans tuna, drained (solid albacore packed in water) |
1 cup celery, chopped |
1/2 cup red onion, chopped |
1/2 cup fresh cilantro, chopped |
12 slices bread, toasted (whole whole grain) |
12 slices tomatoes (ripe) |
arugula leaf |
Directions:
1. Mix first 4 ingredients in large bowl. Mix in tuna. Add celery, onion, and cilantro; mix well. Cover; chill at least 30 minutes.
2. Spoon 1/2 cup tuna on each of 6 bread slices. Top with tomato slices, arugula, and bread slices. Cut sandwiches in half.
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