Yields14 Servings
2 4-ounce cans of tuna packed in water, drained
1 cup apples, peeled, cored and diced
¼ cup celery, finely chopped
½ cup pecan or walnut halves, toasted and coarsely chopped
½ cup fat-free Greek yogurt
1 tablespoon reduced fat mayonnaise
½ tablespoon fresh tarragon leaves, chopped or 1 teaspoon dried tarragon
¼ teaspoon pepper
8 slices of whole wheat bread
8 large lettuce leaves
olives to garnish (optional)
11. Wash hands well with soap and warm water. Wash produce well and chop as directed
22. In a medium bowl, mix together yogurt, mayonnaise, tarragon and pepper. Stir in tuna, apple, celery and nuts. Toss to combine.
33. Place a slice of bread on a cutting board and top with lettuce leaf. Spread a scoop of tuna mixture on top the lettuce and top with bread.
44. Serve immediately or refrigerate and eat within two days.
Ingredients
2 4-ounce cans of tuna packed in water, drained
1 cup apples, peeled, cored and diced
¼ cup celery, finely chopped
½ cup pecan or walnut halves, toasted and coarsely chopped
½ cup fat-free Greek yogurt
1 tablespoon reduced fat mayonnaise
½ tablespoon fresh tarragon leaves, chopped or 1 teaspoon dried tarragon
¼ teaspoon pepper
8 slices of whole wheat bread
8 large lettuce leaves
olives to garnish (optional)
Directions
11. Wash hands well with soap and warm water. Wash produce well and chop as directed
22. In a medium bowl, mix together yogurt, mayonnaise, tarragon and pepper. Stir in tuna, apple, celery and nuts. Toss to combine.
33. Place a slice of bread on a cutting board and top with lettuce leaf. Spread a scoop of tuna mixture on top the lettuce and top with bread.
44. Serve immediately or refrigerate and eat within two days.
Apple Tuna Salad Sandwiches
