Skinny Tuna Sandwich on Sprouted Grain Bread
This healthy tuna sandwich is flavoured with fennel and lemon juice and garnished with pea sprouts and fresh cucumber.
Ingredients
1 can white tuna, packed in water, drained
1/4 cup (65 mL) finely diced fennel bulb
2 teaspoons (10 mL) minced fennel fronds
1 teaspoon (5 mL) lemon zest
1 tablespoon (15 mL) lemon juice
1/4 teaspoon (2 mL) each salt and fresh cracked pepper
6 thin cucumber slices
1/4 cup (65 mL) pea or radish sprouts
2 slices sprouted grain bread, such as Stonemill Sprouted Grains - 3 Grain Bread
1/4 cup (65 mL) finely diced fennel bulb
2 teaspoons (10 mL) minced fennel fronds
1 teaspoon (5 mL) lemon zest
1 tablespoon (15 mL) lemon juice
1/4 teaspoon (2 mL) each salt and fresh cracked pepper
6 thin cucumber slices
1/4 cup (65 mL) pea or radish sprouts
2 slices sprouted grain bread, such as Stonemill Sprouted Grains - 3 Grain Bread
Directions
- In a medium-sized bowl, combine tuna, fennel, fronds, lemon zest, lemon juice, salt and pepper. Using a fork, stir to combine, breaking up any large chunks of tuna.
- Arrange cucumber slices on one slice of bread. Spread half of the tuna mixture over the cucumber and save the other half in an airtight container for another sandwich (will keep in the refrigerator for up to 3 days). Top with sprouts and cover with the remaining slice of bread.
Nutritional information
PER SERVING
About 240 calories
29 g protein
3 g total fat
0.3 g saturated fat
26 g carbohydrates
4 g fibre
25 mg cholesterol
540 mg sodium
% RDI: 4% calcium, 20% iron, 2% vitamin A, 15% vitamin C
About 240 calories
29 g protein
3 g total fat
0.3 g saturated fat
26 g carbohydrates
4 g fibre
25 mg cholesterol
540 mg sodium
% RDI: 4% calcium, 20% iron, 2% vitamin A, 15% vitamin C
