Regular canned tuna has a significant amount of added salt. Using unsalted canned tuna in place of regular saves over 300 mg of sodium per sandwich.

Put tuna in a small bowl and flake with a fork. Add the celery, lemon juice and mayonnaise and stir well.

To serve, place 1 lettuce leaf on a slice of bread. Top with 1/4 of the tuna mixture and another slice of bread. Repeat to make the other sandwiches. Serve immediately.

• 2 cans (6 ounces each) unsalted white tuna packed in water, drained
• 1/2 cup diced celery
• 1 teaspoon lemon juice
• 1/3 cup fat-free mayonnaise
• 4 lettuce leaves
• 8 slices whole-wheat bread