How to make tuna fish sandwhiches taste better by using healthy ingredients?!
How to make tuna fish sandwhiches taste better by using healthy ingredients?
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2 weeks ago
im trying to make good tasting sandwhiches without mayo. seems impossible though.
Answers:
2 weeks ago
im trying to make good tasting sandwhiches without mayo. seems impossible though.
Couple cans of tuna
one cup low fat salad dressing (can't stand mayo...raw egg whites....yeck!)
one finely diced dill pickle
one half finely diced onion
make sandwich on whole wheat bread....a little extra virgin olive oil in an electric skillet on 350 and cook 3-5 minutes each side for grilled tuna sandwiches
Source(s):
confirmed bachelor with 40 years self cooking...LOL
low fat mayo and corn is yummy
Low fat mayonnaise and shredded lettuce.
Okay, so here's how I make it to make is as healthy as possible and also a little bit tastier.
For one sandwich:
-Take two table spoon of tuna (light meat)
- Add a teaspoon of light mayo (get as light as you can)
- Finely chopped carrots, celeries and cucumbers (about 2 tablespoon al together)
- half a teaspoon mustard
- I toast the breads and put the mix inside. Then I add layers of lettuce and close with another slice of whole grain bread.
Top with a couple of olives in a toothpich, looks really appetizing and healthy.
I put a bit of horseradish in mine.
Add a diced apple to it. Yummy!
Mayo, a little mustard and diced celery.
Yummy...my favorite way to eat tuna. I'm a white girl that loves me some mexican style tuna!
I use:
-canned tuna (drained)
-diced fresh tomato
-mayo-for your consistency and preference
-finely chopped pickled carrots with a few jalapenos (canned, found at most stores and hispanic markets)
-some of the juice from the canned carrots - enough for consistency and a little more flavor (can store unused carrots and jalapenos with juice in tupperware in refrigerator)
-put tuna mixture on bread (toasted is good) or tostada shells.
-top with Valentina chili sauce
Shrimp &Tuna
Recipe
Serves: 8
INGREDIENTS:
* 1 tablespoon lemon juice
* 1-4 ounce can small shrimp, drained
* 1-7 ounce can tuna fish, drained
* 3 large hard boiled eggs, chopped
* 3/4 cup diced celery
* 2 medium kosher-style dill pickles, chopped
* 1/4 cup green an/or red bell pepper, diced
* 2 medium carrots, grated
* 1 small onion, minced
* 3/4 cup mayonnaise
* 1 tablespoon sour cream
* 1/2 teaspoon Mustard
METHOD / DIRECTIONS:
sprinkle with lemon juice to the shrimp, tuna and egg celery, pickles, bell pepper, carrots and onion. Mix well. Stir mayonnaise, sour cream and mustard in small bowl and pour over salad. Mix thoroughly. Chill. Note: Third egg may be sliced and used for garnish, if desired.
I usually put peas, carrots bit of shredded onions and some mayo for taste