Spring Tuna Salad Sandwich

by Experience Momentum Nutrition

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  • 1 ½ cups sugar snap peas 

  • 1 medium bell pepper 

  • 1 can tuna in water, drained 

  • 2 tsp olive oil 

  • 1 Tbsp Dijon mustard  

  • 1 Tbsp fresh parsley , chopped  

  • 1 Tbsp fresh tarragon, chopped  

  • 1 pinch paprika 

  • Salt and pepper to taste 

  • 2 slices whole wheat bread, lightly toasted  



1) Thinly slice ½ cup sugar peas crosswise. Set aside remaining 1 cup of snap peas. 

2) Core the bell pepper and roughly chop 1/3 of it. Cut the remaining 2/3 of the pepper into thin slices and set aside. 

3) In a bowl, mix sliced snap peas, chopped bell pepper, tuna, oil, mustard, parsley, tarragon, paprika, and salt and pepper, mashing tuna with a fork until thoroughly combined. Sandwich between bread. 

4) Serve with remaining 1 cup snap peas and bell pepper slices. 

Serving size: 1-2

RD Tip: This is an easy recipe to pack for lunch! You may also ditch the bread if you choose, and top a salad with this tuna mixture.

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