|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wonderful recipe uses cream cheese and whipped salad dressing instead of mayonnaise so the filling freezes and stays creamy. The flavor and texture are wonderful.
You can also form and make these sandwiches to eat immediately! These sandwiches are perfect to make in the summer for school lunch boxes in the fall.
You can make these sandwiches with canned salmon if you prefer, or use canned chicken or shredded cooked chicken. This is a nice, variable, reliable recipe.
"Everything Meals for a Month" Linda Larsen
- 3 ounces cream cheese, softened
- 2 tablespoons whipped salad dressing (Miracle Whip)
- 1 (6-ounce) can chunk tuna, drained
- 1/4 cup shallot, chopped
- 1/4 cup carrot, shredded
- 1 tablespoon lemon juice
- 2 tablespoons butter, softened
- 8 slices bread (whole wheat, or large sandwich buns)
In a medium bowl, combine the cream cheese and whipped salad dressing and beat until smooth. Stir in the drained tuna, onions, carrot, and lemon juice and blend well to combine. At this point, you can refrigerate this mixture up to 3 days before you make the sandwiches.
Spread the softened butter thinly on each slice of the bread and spread the tuna filling on half of the slices. Put the bread slices together to make sandwiches.
Wrap the sandwiches in freezer wrap and place in a gallon freezer bag. Label the sandwiches with the recipe name and the date you made them and freeze.
To thaw, let the sandwiches thaw overnight in the refrigerator, or add to brown bag lunches (use an insulated lunch box only please!) in the morning and let the sandwiches thaw until lunchtime. Make sure that the sandwiches are eaten within 2 hours of being completely thawed.