Tuna and celery sandwich with dill and parsley
This Tuna and Celery Sandwich combines the creamy texture of cottage cheese and mayonnaise with fresh celery, herbs, and lemon for a nutritious meal. It's quick to prepare, making it perfect for lunch or a light snack.
Cook time 0 min
Prep time 9 min
Ingredients:
1 can canned tuna1 tsp olive oil
1/3 cup lowfat cottage cheese
2 tbsp mayonnaise salad dressing
2 tbsp lemon juice
1/2 tsp dill
2 tbsp fresh parsley
1/3 tbsp mustard
1 stalk celery
2 slices whole-wheat bread
1/4 onion
Discover a delightful twist on the classic sandwich with this Tuna and Celery Sandwich with Dill and Parsley recipe. Combining the fresh tastes of celery, lemon juice, and herbs with the creamy texture of cottage cheese and mayonnaise, this filling is perfect for a quick and nutritious meal.
Instructions:
- Drain the canned tuna and place it in a medium mixing bowl.
- Finely chop the celery, parsley, and onion.
- In the mixing bowl with the drained tuna, add the olive oil, low-fat cottage cheese, and mayonnaise salad dressing.
- Pour in the lemon juice.
- Add the dill, chopped parsley, and mustard.
- Finally, mix in the finely chopped celery and onion.
- Use a fork or a spoon to thoroughly combine all the ingredients until you have a well-mixed tuna salad.
- Lay out the two slices of whole-wheat bread.
- Spoon the tuna mixture generously on one slice of the bread, spreading it evenly.
- Top with the second slice of bread to complete the sandwich.
- Cut the sandwich in half for easier handling, if desired.
- Serve immediately or store in the fridge if you’re preparing it ahead.
Enjoy this Tuna and Celery Sandwich with Dill and Parsley as a wholesome and delicious meal that's quick to make and packed with flavors. Ideal for lunch or a light dinner, this sandwich offers a nutritious option that doesn't compromise on taste.
Tuna and celery sandwich with dill and parsley FAQ:
To store leftover tuna sandwiches, wrap them tightly in plastic wrap or place them in an airtight container. Keep them in the refrigerator and consume within 1 to 2 days for the best taste and safety.
Yes, you can substitute low-fat cottage cheese with Greek yogurt for a similar creamy texture. Additionally, any type of fresh herbs like chives or cilantro can replace dill and parsley if desired.
Canned tuna is already cooked and safe to eat. Just ensure that it’s well-drained and that the ingredients are mixed thoroughly for the best flavor.
The tuna salad mixture can be stored in the refrigerator for up to 3 days. Make sure it is kept in an airtight container.
Whole-wheat bread is used in this recipe, but you can also use any type of bread you prefer, such as whole grain, sourdough, or a gluten-free alternative.
Cooking Tips:
- Drain the tuna well to avoid a soggy sandwich.
- Chop the celery into small, even pieces for better distribution and crunch in every bite.
- Use fresh lemon juice for an added zest and fresher flavor.
- Toast the whole-wheat bread lightly to add a bit of a crunch to your sandwich.
- Customize the recipe by adding other fresh ingredients like tomatoes or cucumber slices.
Nutrition Facts
1 ServingsCalories 430kcal
Protein 50g
Carbohydrates 33g
Fiber 4.83g
Sugar 8g
Fat 16g
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