now that’s a good sammich

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.

Yummy!

4 thoughts on “now that’s a good sammich

  1. So, when do you deep fry it? This seems far to healthy! (Maybe thats why I’m 25 lbs too heavy these days.. hmm…)

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