From the Pantry Butler kitchen
Tuna Veggie Picnic Sandwich
It's time to raise the bar on the good ol’ tuna sandwich. Boost flavor with lemon juice and Dijon. Seasonal veggies in the mix do double-duty – taste and color! USDA MyPlate Kitchen — Created by the Grain Foods Foundation, a member of the MyPlate National Strategic Partnership Program (public domain), via myplate.food
Ingredients
- 12 ounces albacore tuna
- 1/4 cup low-fat mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons lemon juice
- 1/4 cup carrots, shredded
- 1/4 cup red bell peppers, thinly sliced
- 1/4 cup celery, diced
- 6 romaine lettuce leaves, torn in half
- 12 slices whole wheat bread
Method
- Wash hands with soap and water.
- In a small bowl, mix together tuna, mayonnaise, Dijon mustard, and lemon juice.
- Stir in carrots, red bell peppers, and celery.
- Place 6 torn leaves of romaine lettuce on half of the slices of whole wheat bread.
- Spoon tuna mixture on top of the lettuce slices.
- Place another torn lettuce slice on each tuna sandwich and cover with another slice of bread.
- Wrap sandwiches in colorful plastic wrap or wax paper and keep chilled.
- Your sandwiches are now picnic ready!
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