Primal Tuna Salad Sandwich
Rated 5.0 stars by 1 users
Category
Lunch
Servings
1
Prep Time
10 minutes
Calories
540
Give your regular ol' tuna salad sandwich a makeover. Our Primal Tuna Salad Sandwich is made with Garlic Aioli Mayo and piled high with veggies—it's a serious lunchbox upgrade!
Author:Primal Kitchen
Ingredients
2 ounces canned tuna, drained
-
2 tablespoons Primal Kitchen Garlic Aioli Mayo
1 tablespoon minced celery
1 tablespoon minced red bell pepper
- 1 teaspoon parsley, chopped
- 2 teaspoons green onion, minced
- Salt and pepper to taste
1/4 cup arugula or other mixed greens
- 1/4 avocado, sliced
2 slices gluten-free bread
Directions
In a small bowl, mix together tuna, mayo, celery, bell pepper, parsley, and green onion. Season with salt and pepper to taste. Combine well.
- Spread tuna salad onto one slice of bread.
- Top tuna salad with greens and sliced avocado.
- Place other slice of bread on top and slice sandwich in half.
- Enjoy immediately or keep refrigerated until ready to eat.
Recipe Note
Nutritional information calculated using Cronometer.
Nutrition
- Serving Size
- 1 sandwich
- Calories per serving
- 540
- Carbs
- 36.3 grams
- Fat
- 37 grams
- Protein
- 21.4 grams
We love our Big Ass Salads and veggie-and-protein bowls, but when it comes to lunch, there's nothing easier or more classic than a sandwich. And when it comes to classic sandwiches, you can't beat tuna salad. Just because the tuna sandwich is a classic doesn't mean it has to be basic, though. This sandwich is a legit meal, albeit a meal that you can hold in two hands.
Our Primal tuna salad sandwich starts out like you'd expect, with tuna and a creamy mayo base—in this case, Primal Kitchen Garlic Aioli Mayo for a garlicky pop that imparts a little something special. Then we load it up with avocado and other complementary veggies to add texture and flavor. Try the recipe as written, then feel free to switch it up to discover your favorite variation. Swap in regular Mayo with Avocado Oil or our Chipotle Lime flavor for tangy zest. Don’t like celery but still want crunch? Use minced green apple or chopped jicama instead. Add whatever vegetables you find at the farmer's market. Microgreens, alfalfa sprouts, pea shoots, or baby kale are all great options. The possibilities are endless!
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