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Tuna Salad Sandwich (Sanduíche Natural de Atum)

This tuna salad sandwich is healthy, delicious, and can be prepared in only 10 minutes, involving no cooking. It has a great combination of flavors: salty (tuna/salt), sweet (raisins/ carrots), tangy (lemon), and spicy (radish).
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 12 oz chunk light tuna in water well-drained, 340 g
  • ½ to ¾ cup light mayonnaise or Greek plain yogurt
  • 2-3 tablespoons ketchup
  • 1 teaspoon fresh lemon juice optional
  • Salt and fresh ground pepper to taste
  • ½ cup peeled shredded fresh carrots
  • ¼ to ½ cup raisins
  • ¼ cup chopped cilantro or parsley
  • 4-8 slices sourdough bread or any other hard crust bread of your choice depending if served as an open or closed sandwich., or 100% whole wheat bread if desired
  • slices About 8 or more largewatermelon radish or other type of your choice optional

Instructions

  • In a medium bowl, mix well the drained tuna, the mayo or plain yogurt, ketchup, lemon juice, salt, pepper, carrots, raisins, and cilantro or parsley.
  • If serving as an open-face sandwich, cover tuna mixture and refrigerate for at least 40 minutes. Distribute the tuna mixture on the top of 4 slices of bread. Place about 2 slices (or more) of watermelon radish per slice of bread. Sprinkle with extra chopped cilantro or parsley, and serve.
    tuna salad sandwich with slice of watermelon radish on top
  • If serving as a regular sandwich, after preparing the tuna mixture, distribute the tuna mixture on the top of 4 slices of bread. Place about 2 slices (or more) of watermelon radish per slice of bread. Top each with another slice of bread forming 4 sandwiches. Wrap each tuna salad sandwich with plastic wrap and refrigerate for at least 40 minutes. Serve and enjoy! It is great with fresh fruits and a chilled lemonade or other cold beverage. YIELD: 4 (if using sourdough) or 2 (if using a whole wheat bread b/c bread slice is larger).

Recipe Notes

If desired, you can add ¼ cup finely chopped celery or cooked corn kernels to the tuna mixture.
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