Tuna Salad Sandwich

Name: Tuna Salad Sandwich
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 1 small tin, drained (95g) Canned Tuna; 2 slices (80g) Wholemeal Bread; 1 tbsp (15g) Mayonnaise; 1 stick, finely diced (40g) Celery; a squeeze Lemon

Recipes · Lunch · Recipe, Typed Supps

A tin of tuna, treated with more respect than usual.

Allergens and patterns

Contains celery, gluten, eggs, fish. Fits: Pescatarian, Kosher.

Ingredients

1 small tin, drained (95g) Canned Tuna — Around 25g of protein in a tin that keeps in a desk drawer for two years. Tuna in springwater is leaner; in oil it carries more calories but stays moist.
2 slices (80g) Wholemeal Bread — Fibre and B vitamins the white version has had milled out of it.
1 tbsp (15g) Mayonnaise — Almost pure fat, so one measured tablespoon rather than a free pour.
1 stick, finely diced (40g) Celery — Crunch. Tuna mayonnaise without it is a paste.
a squeeze Lemon — Acid cuts the fat and takes the tinned edge off the fish.

Nutrition per serving

Calories: 417 kcal
Protein: 33.6g
Carbohydrate: 33.8g
of which sugars: 4.5g
Fat: 14.6g
of which saturated: 2.5g
Fibre: 7.3g
Sodium: 823mg

Method

Drain the tuna properly — wet tuna makes a wet sandwich.
Fork it together with the mayonnaise, celery and lemon.
Season, spread thickly, and eat.