Prep Time

More than a tuna salad, this “superfood” sandwich is packed with both tuna and salmon, which gives you a boost of protein, omega-3 fats, and selenium. Served between two slices of whole grain bread or stuffed in a whole wheat pita, it’s a quick and easy lunch for any busy day.

Nutrition (per sandwich)

Calories: 297; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 25 grams: Carbohydrates: 28 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 35 milligrams; Sodium: 642 milligrams

Recipe and photo by Katie Morford, MS, RD of Moms Kitchen Handbook.

Makes 4 Servings
Prep Time: 
Cook Time: 
One 5 oz. can tuna
One 5 to 6 oz. can wild salmon
3 medium stalks celery, diced
2 Tbsp capers, lightly chopped
¼ cup diced red onion
2 Tbsp lemon juice
3 Tbsp mayonnaise
2 to 3 Tbsp plain Greek yogurt
8 slices 100% whole wheat bread
How to make it 

Empty the tuna and salmon into a medium bowl and break up with a fork. 

Add the remaining ingredients and mix until just combined. 

Scoop ¼ of the tuna salad onto 1 slice of bread and top with a second slice. 

Cover and store leftovers in the refrigerator until ready to use.