Lemon-cranberry tuna salad sandwiches

7
7
7
SmartPoints® value per serving
Total Time
19 min
Prep
19 min
Cook
0 min
Serves
4
Difficulty
Easy
An upscale version of a sandwich classic, this stir-together tuna salad comes together quickly. We’ve called for French rolls, but you could use whatever you prefer—light whole wheat bread, rye bread, Italian bread, ciabatta, or serve it with crackers or simply just fruit. Use whatever variety of tuna you prefer, just make sure you choose a brand packed in water; oil-packed varieties can change the final flavor of the tuna salad. The Bibb lettuce and cucumber slices add crunch and freshness. Use an English cucumber if you want to skip seeding it—English cucumbers have thin skins and small, edible seeds.

Ingredients

Fat free mayonnaise

cup(s)

Reduced-fat sour cream

¼ cup(s)

Dried cranberries

¼ cup(s), sweetened, coarsely chopped

Dill

1 Tbsp, fresh, chopped

Black pepper

½ tsp, freshly ground

Lemon zest

¼ tsp

Fresh lemon juice

1 tsp

Water-packed tuna fish, drained

12 oz

Basil

8 leaf/leaves

French roll(s)

4 item(s), sliced in half horizontally (about 2 ounces each)

Cucumber(s)

1 small, sliced

Bibb lettuce

8 leaf/leaves

Instructions

  1. Combine first 7 ingredients in a medium bowl; stir in tuna.
  2. Place 2 basil leaves on bottom halves of each roll; top basil leaves evenly with tuna mixture. Top each sandwich with cucumber slices, 2 lettuce leaves, and tops of rolls. Yield: 4 servings (serving size: 1 sandwich).