Tangy Tuna Salad Sandwich
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
Whisk together mayonnaise, sour cream or yogurt, and lemon juice plus zest; season with salt and pepper to taste.
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: www.marthastewart.com