Make a double batch of this easy-to-make sandwich if you're feeding a crowd. The tuna salad mixture can be made ahead and refrigerated. Tuna packed in water is best for recipes such as this that mix with mayonnaise. Before mixing the salad, break the tuna gently with a fork. To quickly chop the celery, chop off the leafy ends of the celery and split it lengthwise, but don't cut all the way down to the base. Keeping the base intact makes it easier to chop. Split into as many sections as you want, depending on how finely you want it chopped. Serve with apple slices.
Ingredients
½ cup water-packed tuna fish, drained, low-sodium
1 flatbread
2 tsp fat-free mayonnaise
1 tbsp uncooked celery, chopped
1 tsp Chives, chopped
1 tsp mustard, stoneground
1 pinch black pepper, to taste
1 cup uncooked asparagus, 4 spears steamed until very tender
¼ lemon, (one wedge)
2 slices low-fat cheddar or Colby cheese
Instructions
Preheat the Panini sandwich press.
In a small bowl, mix tuna, mayonnaise, celery, chives, and mustard until well combined. Season with pepper.
Spread tuna salad on half of the flatbread, then arrange asparagus spears on top. Squeeze lemon juice over asparagus; top with cheese, and fold in half.
Grill flatbread on Panini press until cheese is melted and the sandwich is hot.
