Simply Healthy Tuna Salad Sandwiches

1. 1

   In a medium bowl (one with a fitted lid is preferable), combine the two cans of drained tuna. Use fork to separate large chunks. Set aside.

2. 2

   Using a food processor, finely chop enough carrot to make 1/2 cup. (This will vary depending on carrot size.) Place chopped carrot in the bowl with the tuna. Repeat for the onion and celery.

3. 3

   To the tuna-vegetable mixture, add 1/3 cup of light mayo. Blend to combine.

4. 4

   Season mixture with salt and pepper to taste. Cover and refrigerate mixture for at least one hour.

5. 5

   When ready to serve, scoop desired quantity of tuna salad on to 4-6 slices of toast. Top with tomato and/or lettuce or baby spinach, if desired, and remaining slices of toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.