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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