Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (5 oz each) cans white tuna in water, drained and flaked | ||
| ½ c. chopped celery | ||
| 3 tbsp. chopped Hy-Vee sliced olives, drained | ||
| ⅓ c. light mayonnaise | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| 1 (16-oz.) pkg. Take & Bake ciabatta loaf, baked according to package directions | ||
| Lettuce leaves | ||
| 1 ripe tomato, sliced thinly | ||
| 4 oz. Sun Chips multigrain chips | ||
| 4 c. green grapes |
Directions
- Combine tuna, celery and olives in medium bowl.
- Add mayonnaise, mustard and lemon juice; toss gently until all ingredients are lightly coated.
- Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
- Cut ciabatta loaf into 4 servings. Split each serving and arrange lettuce leaves on one half.
- Evenly divide tuna salad over each roll and add tomato slices. Top with remaining half of rolls and serve with chips and grapes.
Nutrition facts
Servings
710 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 50mg
- Sodium: 1400mg
- Total Carbohydrates: 110g
- Protein: 32g
Recipe Source:
Hy-Vee recipe of the month.