Tuna-Pecan Salad Sandwiches

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Yield
4 servings (serving size: 1 sandwich)
August 2011
RECIPE BY Oxmoor House

Ingredients

  • 1 (12-ounce) can albacore tuna in water, drained
  • 1/3 cup chopped celery
  • 1/3 cup diced Gala apple (about 1 small)
  • 1/3 cup fat-free mayonnaise
  • 1/4 cup chopped pecans, toasted
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 curly leaf lettuce leaves
  • 4 gluten-free English muffins, split and toasted

Nutritional Information

  • Calories 302
  • Fat 9.5g
  • Satfat 1g
  • Monofat 3.7g
  • Polyfat 3.6g
  • Protein 17.5g
  • Carbohydrate 46.5g
  • Fiber 3.5g
  • Cholesterol 18mg
  • Iron 4.1mg
  • Sodium 752mg
  • Calcium 19mg

How to Make It

Combine first 7 ingredients in a small bowl. Place a lettuce leaf on half of each English muffin. Top evenly with tuna salad. Top with remaining English muffin halves.

Chef's Notes

To enhance browning when toasting gluten-free English muffins, coat the muffins with cooking spray, and then toast them in a toaster oven or underneath a broiler to get the best browning results.

Cooking Light Gluten-Free Cookbook

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