Honey Mustard Tuna Salad Sandwich on Sourdough
Recipe by Megan Gaul , adapted to the portions designated in your Partake meal-plan.
Putting a spin on the regular boring tuna salad, with this satisfying sandwich! Adding honey mustard to this classic makes this a flavor-packed choice for your lunches. The sourdough adds a delicious tang to the whole sandwich experience. And if you're not a huge fan of tuna, a cup of chopped cooked chicken or a can of pre-cooked chicken breast would work just as well.
If you can't find honey mustard in the mustard section of your grocery store, feel free to mix equal parts dijon mustard and honey together (with a little pinch of salt and pepper). It works jusy as well.
Prep Time: 5 minutes
Cook time: 0 minutes
Yield: 4 servings
Ingredients:
- 1/2 cup (or 8 tbsp) of light mayonnaise
- 2 tbsp plus 2 tsp honey mustard (my favorite brand is Gulden's, but use any brand you personally enjoy)
- 1 pinch of kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- A few good grinds of black pepper
- 4 cans of light tuna packed in water
- 8 pieces of sliced sourdough bread (I find that the Pepperidge Farm sliced sourdough is available in most grocery stores."
- 2 cups of your favorite crunchy vegetables, such as broccoli slaw, arugula, shredded cabbage, matchstick carrots, or even sliced bell peppers
Instructions:
For the dressing:
--
1. Add the light mayonnaise, honey mustard, salt, pepper, garlic powder, and onion powder to a large bowl. Stir until smoothly combined.
2. Fully drain the cans of tuna (discarding the water) and add tuna to the bowl with the dressing.
3. Mix until fully incorporated. Divide the tuna salad into 4 separate small lidded containers and store in the fridge until needed.
For the rest of the lunch:
--
1. Make sure your crunchy veggies are chopped to a size that will allow it to stay on your sandwich (if they are not already chopped).
2. Pack the veggies into 4 of their own individual lidded containers and store in the fridge until needed. (They should be store separately from the tuna salad so that they don't get soggy throughout the week).
3. When it's time for lunch, grab 2 slices of sourdough bread (toasted, if you like), top one slice with a serving of tuna salad and spread it evenly. Then add 1 serving of crunchy veggies over the tuna salad. Add a few more grinds of black pepper, if you like.
4. Close the sandwich, cut in half, and enjoy.
Honey Mustard Tuna Salad Sandwich on Sourdough • February 15, 2023
Putting a spin on the regular boring tuna salad, with this satisfying sandwich! Adding honey mustard to this classic makes this a flavor-packed choice for your lunches. The sourdough adds a delicious tang to the whole sandwich experience. And if you're not a huge fan of tuna, a cup of chopped cooked chicken or a can of pre-cooked chicken breast would work just as well. If you can't find honey mustard in the mustard section of your grocery store, feel free to mix equal parts dijon mustard and honey together (with a little pinch of salt and pepper). It works jusy as well.
Prep Time: 5 minutes
Cook time: 0 minutes
Yield: 4 servings
Nutrition facts:
469 calories
31 g protein
469 calories
31 g protein
Ingredients:
- 1/2 cup (or 8 tbsp) of light mayonnaise
- 2 tbsp plus 2 tsp honey mustard (my favorite brand is Gulden's, but use any brand you personally enjoy)
- 1 pinch of kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- A few good grinds of black pepper
- 4 cans of light tuna packed in water
- 8 pieces of sliced sourdough bread (I find that the Pepperidge Farm sliced sourdough is available in most grocery stores."
- 2 cups of your favorite crunchy vegetables, such as broccoli slaw, arugula, shredded cabbage, matchstick carrots, or even sliced bell peppers
Instructions:
For the dressing:
--
1. Add the light mayonnaise, honey mustard, salt, pepper, garlic powder, and onion powder to a large bowl. Stir until smoothly combined.
2. Fully drain the cans of tuna (discarding the water) and add tuna to the bowl with the dressing.
3. Mix until fully incorporated. Divide the tuna salad into 4 separate small lidded containers and store in the fridge until needed.
For the rest of the lunch:
--
1. Make sure your crunchy veggies are chopped to a size that will allow it to stay on your sandwich (if they are not already chopped).
2. Pack the veggies into 4 of their own individual lidded containers and store in the fridge until needed. (They should be store separately from the tuna salad so that they don't get soggy throughout the week).
3. When it's time for lunch, grab 2 slices of sourdough bread (toasted, if you like), top one slice with a serving of tuna salad and spread it evenly. Then add 1 serving of crunchy veggies over the tuna salad. Add a few more grinds of black pepper, if you like.
4. Close the sandwich, cut in half, and enjoy.
Honey Mustard Tuna Salad Sandwich on Sourdough • February 15, 2023
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