This is week 2 of our family weight loss challenge and Laura is ahead of her parents! I can’t tell you how difficult it has been for me to reduce the amount of refined carbohydrates in my diet. Instead of using my favorite, sourdough bread, I replaced it with an organic English cucumber. To make it more decorative, I peeled it making strips. Substituting bread with cucumber is such a refreshing way to enjoy a sandwich during the summer months. It is a great alternative for those who have to watch their blood sugar.
I love making my tuna salad with albacore, packed in water with no added salt or preservatives. To it I added bread and butter pickles for the sweet-sour taste, red onion for “bite,” and celery for saltiness and crunch. To reduce calories and fat, I used 50% yogurt and 50% mayonnaise. You won’t be able to taste the difference! I have to say that my version of a sandwich classic was a success with my “picky” family!
- 1 organic English cucumber, cut in half lengthwise, “scooped” seeds out, and sliced into four 2½ to 3-inch portions. (Peeling is optional).
- Shredded organic romaine lettuce (approximately 2 leaves)
- 1 can (5 ounce) albacore tuna packed in water
- 5 slices organic bread and butter pickles, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 small organic celery stalk, finely chopped
- 2 tablespoons organic nonfat plain yogurt
- 2 tablespoons organic mayonnaise
- Sea salt
- Freshly ground pepper
- In a medium bowl, combine tuna, pickles, onion, celery, yogurt and mayonnaise together with a fork. Add salt and pepper to taste. Mix thoroughly.
- Add shredded lettuce to bottom half of cucumber. Add the tuna salad and top with the other cucumber half. Repeat three more times. Makes 4 sandwiches/2 per serving.