Tuna & Split Pea Salad Sandwiches

Tuna and Split Pea Salad Sandwiches

I’m excited to share today’s recipe with you guys! If you like tuna salad sandwiches, I’m sure you’re going to love this new twist on it: split peas. Sound strange? Stay with me . . .

My husband didn’t even realize split peas were in this sandwich when I sprung it on him. So, give it a try! I love it when I can sneak healthy ingredients into his meals without him noticing.

To be honest, this sandwich kind of came together by accident. I wanted to make tuna salad sandwiches, but realized I only had one can of tuna left. So, I was scrounging around for something I could bulk it up with. I had some leftover split peas from another recipe and decided that could be interesting. After tossing in some veggies and a dressing, I gave it a taste . . . aaaaand yum!

Tuna & Split Pea Salad Sandwiches

I chose to make our sandwiches with my Heavenly Whole Wheat Bread. It would also be excellent in a wrap or on a bed of greens. I suggest you use a couple of generous scoops to assure you get a nice, creamy mouthful in each bite. There’s nothing worse than a dry sandwich. 

Nutritional accolades for this recipe include (per serving, without bread/wrap/etc.): 19 grams of protein, 7 grams of fiber, and particularly excellent values of vitamins A, K, niacin, B12 and selenium. 

Tuna & Split Pea Salad Nutrition Label

I hope you all have a wonderful weekend! I get to tackle 26.2 miles of trail running in the Equinox Marathon on Saturday! I’m pretty stoked. The weather is supposed to be perfection that day. And, since I am in Alaska, we are in the prime of fall colors right now, which will make the scenery pretty top notch–I can’t wait!

Tuna & Split Pea Salad Sandwiches

Tuna and Split Pea Salad Sandwiches

A nutritionally superior twist on this classic fav.

Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author Foodbodybliss


  • 1 5oz can tuna, in water
  • 1/2 cup cooked split peas
  • 1 each carrot
  • 1 each scallion, chopped
  • 1 cup swiss chard (or other greens)
  • 2 tbsp mayo
  • 2 tbsp plain, nonfat Greek yogurt
  • 3 tbsp sweet pickle relish
  • 1 1/2 tsp dijon mustard
  • 1 tsp lemon juice
  • 1/8 tsp dried dill weed
  • to taste salt + pepper


  1. If you need to cook your split peas, add them to a small saucepan with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes. (You may want to allow the split peas to cool a bit before mixing with the other ingredients).

  2. Add all ingredients into a medium bowl and mix until well combined.

  3. Generously scoop the tuna salad onto bread, a wrap or a bed of greens for a quick and delicious lunch.

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