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Tangy Tuna Salad Sandwich

5 Mins


6 Tablespoons Mayonnaise

2 Tablespoons Sour Cream or Nonfat Plain Greek Yogurt

1 Tablespoon Lemon Juice, plus 2 Teaspoons Zest

Salt and Pepper, to taste

2-3 Cans (5 oz. each) Solid White Tuna (packed in water), drained and flaked

2 Stalks Celery, diced

1 Granny Smith Apple, diced

8 Slices Martin’s 100% Whole Wheat Potato Bread

Serves: 4


Step 1

Whisk together mayonnaise, sour cream or yogurt, and lemon juice plus zest; season with salt and pepper to taste.

Step 2

Stir in flaked tuna, celery, and apple; mix to combine. Refrigerate leftover tuna salad in airtight container for up to one day. Serve on Martin’s 100% Whole Wheat Potato Bread.

Recipe adapted from: