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Tuna Salad and Egg Open-Faced Sandwich

Crunchy veggies in a creamy sauce mixed with hearty, protein-packed egg make the perfect lunch! Eggs are rich in vanadium, an essential nutrient that can help improve insulin sensitivity in people with prediabetes. Make this scrumptious tuna salad sandwich today!

Use gluten free whole grain bread to make recipe gluten free.

Makes 1 serving. Total preparation time: 5 minutes.

Preparation


1. In a medium bowl, mix celery, capers, green onion, tuna, tomatoes, mayonnaise substitute, sour cream substitute, Greek yogurt, lemon juice and hot sauce.

2. Spread on bread and top with sliced egg and herbs.


Per serving: 375 calories, 15g total fat, 3g saturated fat, 219mg cholesterol, 368mg sodium, 417mg potassium, 36g total carbohydrate, 7g dietary fiber, 21g protein

Ingredients

1 hardboiled egg, sliced and set aside

1 celery rib, diced
1⁄2 tablespoon capers
1⁄2 green onion, sliced
2 tablespoons canned tuna in water, or diced smoked salmon
1⁄4 cup diced tomatoes
1 tablespoon Vegenaise mayonnaise substitute
1 tablespoon Tofutti sour cream substitute or plain nonfat Greek yogurt
1⁄2 teaspoon lemon juice or Dijon mustard
Hot sauce or sriracha to taste
1 slice toasted rye bread or sprouted grain toasts
Fresh parsley, dill or chives for garnish

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy omega-3 eggs and hard boil for 10 minutes. In bowl, mix 1 Tbs. Dijon mustard with 1 Tbs. olive oil and toss with 5 oz. package of tuna and diced celery. Top with diced green onion for extra flavor. Slice cooked egg on top and serve with whole grain toast. Enjoy!

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