Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (2.6-oz each) pouches Hy-Vee lemon pepper tuna | ||
| ½ c. chopped celery | ||
| 3 tbsp. Hy-Vee chopped ripe olives | ||
| ⅓ c. light mayonnaise | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| 4 Bibb lettuce leaves | ||
| 1 ripe tomato, thinly sliced | ||
| Half of a 16-oz loaf Hy-Vee Take & Bake ciabatta bread, baked according to package directions |
Things To Grab
Directions
- Combine tuna, celery and olives in medium bowl. Add mayonnaise, mustard and lemon juice; toss gently until all ingredients are lightly coated. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
- Cut ciabatta into 4 pieces. Split each piece and place one lettuce leaf on each bottom half. Evenly divide tuna salad among sandwiches and top with tomato slices and top halves of bread.
Nutrition facts
Servings
310 Calories per serving
1 sandwich each
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 850mg
- Total Carbohydrates: 34g
- Protein: 24g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Try-Foods International.