Taking a cue from Hobbes, I’m a fan of tuna salad sammiches. Unfortunately, most tuna salads are excruciatingly bland, lifeless, and dry. I’ve been playing with combos over the last couple weeks, and have hit upon a mix I love. The mix is not too dry, not too wet, and uses a minimum of fats. The lack of fat does make for a more textured mix, but I like that.
Here’s what I throw in my mix:
- Two cans President’s Choice low sodium, chunk white tuna packed in water
- One hard-boiled egg, finely chopped
- One quarter red bell pepper, minced
- Three tablespoons(ish) low-fat mayonnaise (“whipped spreads”, like Miracle Whip, are not good substitues, as they tend to be sweeter than mayo)
- Three tablespoons(ish) vidalia onion, minced
- One teaspoon fresh (or frozen) cilantro
- One teaspoon(ish) Worchestshire sauce
- One teaspoon(ish) wasabi
- One teaspoon(ish) Dijon mustard
- Black pepper to taste
Mix everything together, and add to your favourite bread. I highly recommend making an open-faced tuna melt using a seven or twelve-grain bread, with sharp white cheddar cheese as a topper.