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Summer Tuna Salad Sandwiches

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Summer Tuna Salad Sandwiches
  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 2
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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.

Tips from the Pillsbury Kitchens

  • tip 1
    No dill weed on hand? Try tarragon, basil or another herb you have on hand.

Nutrition Information

350 Calories, 10g Total Fat, 25g Protein, 40g Total Carbohydrate, 8g Sugars

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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