Ok folks! I love this sandwich. Of course, I love a plain ol’ tuna sandwich on most days, but this recipe takes a tuna sandwich to a whole new level. I’m sure that my love for this sandwich stems from the fact that I am a paradise, sun-loving, beach-loving girl . . . and, small as it may be, the pineapple in this sandwich gives me a little glimmer of such. Don’t leave out the cinnamon; it adds a nice and surprising touch to the overall flavor of the sandwich!
Tropical Tuna Sandwich
Adapted from Bill Phillips, “Eating For Life”
1 can (6 oz) tuna, water packed, drained
2 T. light Mayo
1 T. crushed pineapple, drained
1 celery stalk, chopped
2 T. sweet pickle relish
1 tsp. yellow mustard
1/8 tsp. ground cinnamon
4 slices whole-wheat bread (such as Sara Lee Delightful)
In a medium mixing bowl, combine tuna, mayo, pineapple, celery, relish, mustard and cinnamon; mix well.
Spread a portion of tuna mixture of 2 slices of bread. Top with remaining slices of bread.
This sandwich is great cold or toasted. If you desire to toast the sandwich, lightly coat a large nonstick skillet with cooking spray. Place sandwiches in the pan and cook over medium heat for about 2 to 3 minutes on each side, until the sandwiches are warm and the bread is lightly browned.
Slice tuna sandwiches in half, serve and enjoy!
Nutritional Information (Per Serving = 1 Sandwich)
Fat: 7.5g (0.8 = Sat)