Tuna Salad on Whole Wheat Toast

Preparation info

  • Makes


    Generous Sandwiches
    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Tuna, egg, and chicken salad sandwiches account for a major portion of the American consumption of mayonnaise. By using a mixture of yogurt and reduced-fat mayo, the fat usually lurking in these sandwiches can be cut back tremendously. We’ve added plenty of vegetables for crunch, too. Chicken salad can be made the same way, adding celery if you like.


  • 2 tablespoons nonfat yogurt
  • 2 tablespoons reduced-calorie mayonnaise
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon grated lemon zest
  • 1 can ( ounces) white tuna packed in water, drained well
  • cup diced (¼ inch) unpeeled seedless or seeded cucumber
  • cup diced (¼ inch) red onion
  • ¼ cup finely chopped red (bell) pepper
  • 1 tablespoon minced parsley
  • Salt and Freshly ground pepper
  • 4 thin slices whole wheat bread, toasted
  • Romaine lettuce leaves
  • 4 thin rings green bell pepper
  • Cherry tomatoes


    • Combine the yogurt, mayonnaise, lemon juice, and lemon zest in a small bowl. Add the tuna, cucumber, red onion, red pepper, and parsley. Stir to blend, gently breaking up the tuna into large flakes. Season with salt and pepper to taste.
    • Place two slices of the whole wheat toast on serving plates. Top with a layer of romaine leaves, then with the tuna salad, dividing it evenly. Place two green pepper rings on top of each sandwich and close the sandwiches with the remaining toast. Pressing down and holding the sandwich together, cut each diagonally in two. Serve garnished with more romaine leaves and cherry tomatoes.