Quick, easy to prepare, and incredibly satisfying, our celery tuna salad is the perfect choice for a hassle-free complete meal. A delicious solution in no time!
This recipe highlights the vegetables received in the no-waste box from Improove, a NPO dedicated to reducing food waste by delivering surplus or unsold fruits and vegetables to you every week. It's a delicious way to support sustainability while practicing creativity in the kitchen!
Preparation
10
min
Cooking
0
min
Portion
2
Ingredients
Sauce
- 30 ml (2 tbsp) plain Greek yogurt, 0%
- 30 ml (2 tbsp) mayonnaise
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) Dijon mustard
Tuna Salad
- 2 small cans of tuna (85 g) in olive oil, drained
- 80 ml (¼ cup) finely chopped celery
- 80 ml (¼ cup) finely chopped red onion
- 3 small garlic pickles, chopped
- Pepper, to taste
Sandwich
- 4 lettuce leaves
- 4 slices of whole wheat bread (St-Méthode type), toasted
Preparation
- In a medium bowl, mix the ingredients for the sauce, reserving ⅓ in a separate small bowl.
- In the bowl with ⅔ of the sauce, incorporate the ingredients for the tuna salad.
- To assemble the sandwich, spread half of the reserved sauce on one slice of bread, add two folded lettuce leaves on the bread, followed by half of the tuna salad, and close the sandwich with another slice of bread. Repeat the steps with the second sandwich.
- Serve immediately
Notes
Can be stored in the refrigerator for 2-3 days and cannot be frozen.
Registered Dietitian Nutritionist
