Mayo Clinic Health Library

Recipe: Tuna salad sandwiches

Updated: 06-01-2011

Dietitian's tip: Fat-free mayonnaise adds sodium, so use unsalted canned tuna to keep the total amount of sodium down. For variety, add cucumber or tomato slices, 1 teaspoon raisins, 1 tablespoon chopped apples or 1/2 teaspoon chopped fresh chives to each sandwich.


Serves: 4

  • 2 cans (6 ounces each) unsalted white tuna packed in water, drained
  • 1/2 cup diced celery
  • 1 teaspoon lemon juice
  • 1/3 cup fat-free mayonnaise
  • 4 lettuce leaves
  • 8 slices whole-wheat bread


Put tuna in a small bowl and flake with a fork. Add the celery, lemon juice and mayonnaise and stir well.

To serve, place 1 lettuce leaf on a slice of bread. Top with 1/4 of the tuna mixture and another slice of bread. Repeat to make the other sandwiches. Serve immediately.

Nutritional Analysis per serving
  • Calories: 224
  • Total carbohydrate: 24 g
  • Cholesterol: 30 mg
  • Dietary fiber: 4 g
  • Monounsaturated fat: 1 g
  • Protein: 23 g
  • Saturated fat: 1 g
  • Sodium: 440 mg
  • Total fat: 4 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings