Are you or your kids stuck in a brown-bag rut, eating the same midday meal day after day? It's time to break that habit! Today's recipe is inspired by something Sarah Carey used to love to find in her childhood lunch box: a tuna-salad sandwich. Even better, she's cutting some of the fat out by using water-packed tuna and Greek yogurt (most recipes just call for mayo). Add a few cucumber slices for a satisfying crunch, and that's all you need to make your new go-to sandwich. Bon appetit!
Tangy Tuna Salad
3 tablespoons mayonnaise
1 tablespoon nonfat plain Greek yogurt
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 can (5 ounces) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving
1. Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.
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