A few sandwiches ago, I shared a tuna salad sandwich for my 52 sandwiches project (here). It's the one my mom always made when I was growing up. I haven't had it any other way until now. I came across this tuna salad sandwich recipe from Tracy at Shutterbean. I have to admit that I was hesitant about using Greek yogurt instead of mayo. I was also unsure about the addition of walnuts. If you're unsure, too, don't be. It's delicious!! The Greek yogurt is tangy and perfect with tuna. The crunch of the walnuts was an unexpected delight.
To make the tuna salad, I combined tuna (from a can), plain Greek yogurt, minced red onion, relish (I used dill. Tracy used sweet relish), Dijon mustard, walnuts, salt and pepper. (Tracy gave exact measurements here if you need 'em).
To make the sandwich, I layered the tuna salad on one slice of my whole wheat sandwich roll (it's what I had on hand). Then I layered kale (also what I had on hand), avocado slices, and tomato slices. I topped it with the other slice of bread.
If you like tuna salad, try this recipe. I don't see myself going back to mayo after having had the Greek yogurt a). because I really like it and b). it's the healthier option. If you don't like tuna (my husband Jesse doesn't either), I substituted shredded rotisserie chicken for for lunch this week, and I give it a thumbs up. ;)
** I am attempting to make 52 sandwiches. Read more about how this project got started here. See all the sandwiches I've made so far here.**