Fructose Free Classic Tuna Salad Sandwich
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained well
- ⅓ cup mayonnaise
- 2 stalks celery, finely diced
- 3 tbsp red onion, finely minced
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- ¼ tsp celery salt (optional)
For serving
- 8 slices sandwich bread, toasted
- 4 leaves romaine or green leaf lettuce
- 1 large tomato, sliced
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
Instructions
- 1
Drain the tuna thoroughly in a fine-mesh strainer, pressing firmly with the back of a spoon to remove as much liquid as possible, then transfer to a medium mixing bowl and break up any large chunks with a fork.
- 2
Add the mayonnaise, celery, red onion, Dijon mustard, and lemon juice to the bowl. Stir until evenly combined.
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