Pregnancy Friendly Classic Tuna Salad Sandwich
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained well
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 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
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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