Tuna Salad Sandwiches - 26g Carbs, 4g Fiber
From The Mayo Clinic
Dietitian’s tip: Fat-free mayonnaise adds sodium, so use
unsalted canned tuna to keep the total amount of sodium
down. For variety, add cucumber or tomato slices, 1 tsp
raisins, 1 Tbsp chopped apples or 1/2 tsp chopped fresh
chives to each sandwich.
Serves 4
2 cans (6 oz each) unsalted white tuna packed in water, drained
1/2 cup diced celery
1 tsp lemon juice
1/3 cup fat-free mayonnaise
4 lettuce leaves
8 slices whole-wheat bread
In a small bowl, add the tuna and flake with a fork. Add the
celery, lemon juice and mayonnaise and stir well.
To serve, place 1 lettuce leaf on a slice of bread. Top with
1/4 of the tuna mixture and another slice of bread. Repeat to
make the other sandwiches. Serve immediately.
Serving size: 1 sandwich
Nutritional Analysis per Serving:
231 Calories, 30mg Cholesterol, 22g Protein, 475mg Sodium,
26g Carbs, 4g Fiber, 4g Total fat, 360mg Potassium,
1g Saturated fat, 54mg Calcium, 1g Monounsaturated fat
Mayo Clinic Healthy Weight Pyramid Servings:
2 Carbs, 1 Protein and dairy
Diabetes Meal Plan Exchanges:
2 Starches, 2 Meat and meat substitutes
Dash Eating Plan Servings:
2 Grains and grain products, 1 Meats, poultry and fish