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Summer Tuna Salad Sandwiches

Summer Tuna Salad Sandwiches
  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 2
Perk up plain tuna sandwiches for two with a few easy additions, and serve it up on fresh-baked rolls.
Updated May 21, 2009

Ingredients

  • 4 frozen crusty wheat dinner rolls (from 12.4-oz bag)
  • 1 can (5 oz) solid white tuna in water, drained
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon dried dill weed
  • 1 small zucchini, chopped (1/2 cup)
  • Lettuce and tomato slices, if desired

Steps

  • 1
    Heat oven to 350°F. Bake rolls as directed on bag; cool 5 minutes.
  • 2
    In medium bowl, mix tuna, mayonnaise, lemon peel, dill weed and zucchini. Cut rolls in half. Spoon tuna mixture onto rolls. Serve with lettuce and tomato slices.

  • No dill weed on hand? Try tarragon, basil or another herb you have on hand.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
810mg
34%
Potassium
320mg
9%
Total Carbohydrate
40g
13%
Dietary Fiber
7g
27%
Sugars
8g
Protein
25g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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