Tuna Salad Sandwich

Serving size: 2

Ingredients

• 10 ounces canned tuna, drained (2 5 ounce cans)

• 3 tablespoons light mayo recommend blue plate yogurt mayo

• 2 teaspoons spicy brown mustard

• 1/3 cup diced celery this should be ~1 medium celery stalk

• 1/4 cup diced dill pickles about 20 pickle slices

• 2 tablespoons sliced almonds

• 1 stalk green onion sliced (both white and green parts)

• 1 tablespoon lemon juice

• 4 each Nature's Own butterbread

Instructions

• Mix the ingredients together in a bowl. Season with salt and pepper to taste.

• divide the tuna salad to make 2 sandwhiches.

• This can be stored airtight in the refrigerator for up to 3 days

Nutrition

Calories: 350 kcal | Carbohydrates: 27 g