Ingredients

(Makes 2 Sandwiches)

For the Tuna Salad:

• 1 can (5 oz / ~140g) tuna in water, drained

• 2 tbsp plain Greek yogurt (low-fat or fat-free)

• 1 tsp Dijon mustard

• 1/2 tsp smoked paprika

• 1 tsp lemon juice

• Salt & pepper to taste

• Optional: chopped parsley or chives for freshness
  
  

For the Grilled Veggies:

• 1/2 zucchini, thinly sliced

• 1/2 red bell pepper, sliced into strips

• 1/4 red onion, sliced

• 1 tsp olive oil (or cooking spray for less fat)

• Salt, pepper, and a pinch of paprika
  
  

Bread & Assembly:

• 4 slices whole wheat bread (preferably high-fiber, low sugar)

• Optional: baby spinach or arugula for crunch

• Optional: extra paprika or chili flakes to top
  
  

How to Make This Tuna Sandwich (Step-by-Step)

1. Make the Tuna Salad:

   • In a bowl, mix the tuna with Greek yogurt, mustard, lemon juice, and paprika.

   • Add salt, pepper, and herbs to taste. Set aside.
     
     

2. Grill the Veggies:

   • Toss sliced zucchini, bell pepper, and red onion in olive oil (or lightly spray).

   • Season with salt, pepper, and a pinch of paprika.

   • Grill in a grill pan or skillet over medium-high heat for ~5-7 minutes until soft and lightly charred.
     
     

3. Toast the Bread (optional):

   • Toast your whole wheat bread slices for extra texture.
     
     

4. Assemble the Sandwich:

   • Layer spinach or arugula (if using), tuna salad, and grilled veggies between slices of bread.

   • Sprinkle with a little extra paprika or chili flakes for a kick.
     
     

5. Serve:

   • Slice in half and enjoy immediately! Great with a side of cucumber slices or a small salad.

Add-Ons & Customizations

This sandwich is already loaded with flavor, but if you want to switch it up or tailor it to your cravings, here are a few delicious ideas:

• Add a creamy spread: Try hummus, Greek yogurt, mashed avocado, or a light lemon-tahini sauce to boost creaminess and nutrients.

• Sprinkle in some crunch: Add sliced pickles, red onion, or shredded carrots for extra texture and brightness.

• Toss in greens: Arugula, spinach, or baby kale add freshness and a peppery bite.

• Try it with cheese: A slice of mozzarella or crumbled feta pairs beautifully with the grilled veggies and paprika.

• Make it a wrap: Skip the bread and roll everything into a whole wheat wrap or low-carb tortilla.

• Boost the heat: Add chili flakes or a smear of harissa or sriracha for a spicy kick.

✅ Tip: Mix and match based on what’s in your fridge—it’s a flexible base that works with many flavor profiles.

Serving Tips

To enjoy this sandwich at its best, here are a few ways to serve and present it:

• Serve warm or cold: It’s delicious either way, but grilling or toasting the sandwich melts the flavors together and adds an irresistible crunch.

• Pair with a light side: A simple cucumber salad, mixed greens, or a warm bowl of tomato soup complements the boldness of the sandwich without overpowering it.

• Make it portable: Wrap it in parchment paper or foil for an on-the-go lunch or a picnic-ready meal.

• Cut it diagonally or press as a panini to give it that bistro-style touch and make it easier to eat.

• Add a citrus edge: Serve with a wedge of lemon on the side or squeeze a little over the veggies to brighten up the whole dish.

✅ Serving suggestion: Finish with a sprinkle of smoked paprika or fresh herbs for a visual (and flavor) boost.

Nutrition Info & Macros (Per Sandwich)

Protein-Packed Delight

Enjoy a healthy whole wheat tuna sandwich with grilled veggies and a hint of paprika.