Skinny Tuna Sandwich on Sprouted Grain Bread
This healthy tuna sandwich is garnished with pea sprouts and fresh cucumber.
| Servings |
| 1 |
| Servings |
| 1 |
Ingredients
- 1 can white tuna packed in water
- 1/4 cup finely diced fennel bulb
- 2 tsp fennel fronds
- 1 tsp lemon zest
- 1/4 tsp Salt and freshly ground pepper
- 6 slices cucumber
- 1/4 cup peas (or radish sprouts)
- 2 slices sprouted grain bread Stonemill Sprouted Grains – 3 Grain Bread
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- 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.
