2 Serves
15 Mins
Drain the canned tuna thoroughly and place it into a mixing bowl.
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Vitamin E
8 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
97 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
412 mg / 1,250 mgPotassium
558 mg / 4,700 mgSodium
1892 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
106 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Use a fork to break the tuna into your preferred chunkiness.
Add the finely chopped shallot, diced jalapeño, and capers to the bowl.
Fold in the mayonnaise, olive oil, and a squeeze of fresh lemon juice, then season with salt and black pepper to taste.
Toast your bread slices until golden brown and assemble the sandwiches by spreading the tuna mixture generously over the toast.
59
g7
g30
g
