Crunchy Tuna Sandwiches
Charlotte Baillargeon of Hinsdale, Massachusetts puts a unique twist on tuna salad sandwiches by seasoning the creamy mixture with ginger and soy sauce. A can of sliced water chestnuts provides the tasty crunch.
2 ServingsPrep: 10 min. + chilling
- 1 can (8 ounces) sliced water chestnuts, drained and chopped
- 1 can (6 ounces) tuna, drained and flaked
- 1/3 cup mayonnaise
- 1 tablespoon minced fresh parsley
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon ground ginger
- 2 sandwich rolls, split
- Lettuce leaves
- In a bowl, combine the first seven ingredients. Cover and
- refrigerator for 1 hour. Just before serving, spoon onto rolls and
- top with a lettuce leaf. Yield: 2 servings.
Nutritional Facts: 1 sandwich equals 634 calories, 35 g fat (6 g saturated fat), 39 mg cholesterol, 1,292 mg sodium, 50 g carbohydrate, 5 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.