Tuna Salad with Fresh Basil & Dill

Tuna Salad with Fresh Chives and Dill

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.

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