Dijon-cilantro tuna salad sandwich on whole grain bread
This Dijon-cilantro tuna salad sandwich on whole grain bread combines protein-rich tuna with the freshness of cilantro, creamy Greek yogurt, and the crunch of vegetables. It's a quick and nutritious option for lunch or dinner, featuring tangy mustard and hearty multi-grain bread.
Cook time 50 min
Prep time 20 min
Ingredients:
2 oz tuna fish16 slices multi-grain bread
12 slices tomato
6 tbsp pickle relish
2 tbsp mustard
1 cup celery
1/2 cup onion
1 tsp coriander leaves
1/2 cup greek yogurt
10 cups arugula
2 tbsp mustard
This Dijon-cilantro tuna salad sandwich on whole grain bread is a perfect blend of tangy flavors and healthy ingredients. Packed with protein from the tuna and nutrients from the multi-grain bread and fresh vegetables, this sandwich makes for a nutritious and satisfying meal. The addition of Greek yogurt adds a creamy texture while the cilantro and mustard provide a delightful kick. Whether you're preparing a quick lunch or a light dinner, this recipe is sure to please.
Instructions:
- In a medium bowl, combine the tuna fish with 4 tbsp (60g) mustard, pickle relish, celery, onion, Greek yogurt, and coriander leaves.
- Mix well until all ingredients are thoroughly combined and the tuna salad has a creamy texture.
- Lay out the 16 slices of multi-grain bread on a clean surface.
- Evenly spread the prepared tuna salad mixture over 8 slices of the bread.
- On top of the tuna salad, place 1 1/2 slices of tomato for each sandwich (adjust if necessary to equally distribute the 12 slices).
- Add a handful of arugula (about 1 cup per sandwich) on top of the tomato slices.
- Spread 1/2 tbsp (7.5g) mustard on each of the remaining 8 slices of bread.
- Place a mustard-coated bread slice on top of each assembled sandwich, mustard side down, to complete the sandwiches.
- Cut each sandwich diagonally for a classic presentation, if desired.
- Serve immediately and enjoy your Dijon-cilantro tuna salad sandwich on whole grain bread!
With the perfect combination of flavors and textures, this Dijon-cilantro tuna salad sandwich is both delectable and nourishing. The key is in balancing the tanginess from the mustard and pickle relish with the freshness of the vegetables and the creaminess of Greek yogurt. Don't forget to use whole grain bread to make it even healthier. This recipe proves that nutritious eating can be delicious and satisfying.
Dijon-cilantro tuna salad sandwich on whole grain bread FAQ:
You can store the prepared tuna salad in an airtight container in the refrigerator for up to 3 days. After this period, the quality and safety may decline.
If you don’t have Greek yogurt, you can use mayonnaise, sour cream, or even cottage cheese as an alternative. Each option will slightly alter the flavor and texture.
For a classic presentation, cut each sandwich diagonally from corner to corner. You can also cut them into halves or quarters, depending on your preference.
The tuna salad itself does not need cooking; it should be mixed well until creamy. When assembling, ensure the arugula and tomatoes are fresh and crisp for the best taste.
Yes, you can substitute multi-grain bread with other types like whole wheat, rye, or sourdough. Just be aware that the flavor and texture of the sandwich may change depending on the bread used.
Cooking Tips:
- Use fresh, high-quality tuna for the best flavor and texture.
- Toast the whole grain bread slightly for added crunch and to prevent sogginess.
- Customize the level of spiciness by adjusting the amount of mustard and cilantro according to your taste.
- If you prefer, you can substitute Greek yogurt with mayonnaise for a richer taste.
- Add a squeeze of fresh lemon juice to the tuna salad mixture for an extra burst of freshness.
- For a lower-carb option, serve the tuna salad in lettuce wraps instead of bread.
Nutrition Facts
6 ServingsCalories 260kcal
Protein 15g
Carbohydrates 40g
Fiber 7g
Sugar 12g
Fat 4.53g
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