How To Make Tuna Salad Sandwich

When you need a grab and go lunch, this tuna salad sandwich packed with fresh ingredients and served on French bread is the perfect choice. You can easily customize this for your child’s taste by switching out or leaving out veggies.
My daughter for example won’t touch anything that includes onion, so I skip the red onion for her.

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* 1 16-ounce loaf sourdough French bread
* 1 12 1/4-ounce can water-packed low-salt tuna, drained and flaked
* 2 tablespoons balsamic or red wine vinegar
* 1/4 cup fat-free, cholesterol-free mayonnaise or salad dressing
* 1 teaspoon anchovy paste
* 1 large ripe tomato, thinly sliced
* Freshly ground black pepper
* 1/2 medium red onion, thinly sliced
* 1/4 cup loosely packed fresh chopped parsley leaves


Cut the bread in half lengthwise and hollow out some of the soft bread in each half. Set the bread aside. Combine tuna and vinegar in a small bowl and set it aside as well.

In another bowl, stir mayonnaise and anchovy paste. Spread this mixture on the inside of each bread half.

Spoon tuna mixture into the bottom half of bread. Arrange tomato slices over tuna and season with pepper. Top with onions and sprinkle with parsley. Add top remaining bread halves.

Wrap loaf in foil and store in the refrigerator for 2 to 24 hours.

Tip: To “recycle” the leftover bread from this recipe, place it in your food processor or blender to turn it into breadcrumbs. Store in an airtight container and use them like regular breadcrumbs.


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