Canned tuna is one of the most disliked proteins.
The taste, smell and sometimes look is the most appetizing to many, but I’ll show you one way to make tuna that will have you eating tuna for lunch.
My sister is not the biggest fan of tuna or mayonnaise, so I had to come up with a way to make tuna without mayonnaise, which is the reason I used plain greek yogurt. It gives the same consistency but with added protein. Also, adding vegetables and spices into the tuna mix masks the flavor, so the key is to add vegetables, acid, spice and creaminess to make tuna taste better.
I have given you a foundation to a tuna sandwich, but you can add anything you want from hot sauce into the mix, roasted bell peppers, hummus, etc. The sky is the limit to making a tuna sandwich.
Have fun with this recipe, if you do not know where to start, here is the recipe to one of my tuna sandwich creations.
One 5-ounce can of tuna
2-4 tablespoons plain greek yogurt (depends how creamy you want the tuna)
1 small garlic clove
1 celery stalk
1/4 red onion
1/2 lime or lemon
cayenne pepper (optional)
Dice the tomato, carrot, celery, jalapeño and red onion, set aside.
Add the diced vegetables, minced garlic clove, greek yogurt, lime or lemon juice, salt, pepper, tuna and cayenne pepper, if you want a tad more heat. Mix together and adjust the salt and pepper to your liking.
Toast the bread.
On the toasted bread, add a layer of sliced avocado or smash the avocado and spread on both slices of toast.
Add the tuna mix on top of the avocado layer and top with the other slice of toast.
Enjoy with a side salad.
* All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.