I forgot to pack lunch today, so came home for an hour to keep things economical and healthy instead of giving into a restaurant. Though I love going out of my way to plan and prepare meals with special trips to the grocery for key items, I’m also always a fan of coming up with something fresh with what I have on hand.
The cupboard led me to make a tuna salad sandwich with fresh herbs and toasted bun. This was an interesting experiment, as I rarely have tuna salad and when I do I usually use a lot of fresh cilantro. Being out of that, I chose chives and the result was a light, fresh lunch that left a nice taste on the palate.
- 1 6 oz. can water-packed tuna, drained
- 2 stalks celery, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh chives
- 1/2 teaspoon dried dill
- 1 teaspoon dijon mustard
- freshly cracked pepper
Gently toss all ingredients in a bowl and refrigerate for at least half an hour. Butter French buns or other favorite bakery bread (I used Smart Balance Buttery Spread) and toast on a grill pan. Assemble sandwich, garnish with fresh herbs (optional) and enjoy! Makes 2 servings.