Not Your Average Tuna Salad

I grew up eating tuna salad only ONE way: 

Mixed with a little mayonnaise, chopped onion and/or celery.

Its the only way I knew you could really make tuna salad.

I ate it this way for years, and enjoyed it every time.  

I learned (the hard way) that Tuna salad, having its well-known & potent smell, is not for everybody.  

It's usually best enjoyed at home, alone, instead of as a bagged lunch meal.  

(The complaints and cringes from classmates & co-workers are just NOT worth it! LOL)

But what happens when you RESIDE with a fish-hater???

What do you do then?

YOU FIND A NEW WAY TO MAKE TUNA SALAD: FAST!

I had to muster up all of my creativity on this one, 

to mask the flavor of fish by hiding it in a new type of flavorful sandwich.  

Now, even "HE-MAN-FISH-HATER" enjoys this sandwich about twice a week! Who knew?!

Well, when it looks like this... How can you resist?

Bon AppeTweet,

Stephanie

::::Here’s the recipe with portion counts ✨ ::::

Portion counts:
1 ❤️
1 Tsp
2 💚
2 💛

Ingredients

Makes

TUNA SALAD:
1 tsp Olive Oil
1 cans Tuna, Canned in Water (4 oz.)
1 cup frozen Spinach, defrosted & drained
1/2 cup cubed sweet, raw red pepper
chopped Onions, raw
Crushed Red Pepper flakes to taste 


SALAD DRESSING & FINISHING TOUCHES

2 slices of Ezekiel bread (or sub with bread of choice)
2 tsp Yellow Mustard
1 tablespoon balsamic vinegar 
Onion powder & Garlic Powder to taste 

1/2 cup Tomato, Sliced

(You can add a couple of leaves of romaine into the sandwich if you like for some extra 💚)

Directions

Prep: Drain the can of tuna and defrost the rozen spinach. Cube the sweet red peppers and chop the onions.

TUNA SALAD:
In a medium frying pan, heat 1 tsp Olive Oil over a medium flame. When the pan is hot, add the tuna and allow it to dry up and toast a bit. (If your pan is hot enough, it will start to stick to the pan, which is good. This brings out the flavor best.)

Add the Spinach and the Crushed Red Pepper and fold to mix thoroughly. When the water has evaporated from the spinach, stir in the sweet red pepper cubes, then empty the contents of the pan into a separate bowl and allow to cool at room temperature.

******Make sure you scrape the pan to get all of the delicious bits of flavor off the pan and into your tuna salad. (This is why I prefer to use pans WITHOUT a nonstick coating. Stainless Steel tends to get more flavor out of cooking.)

Toast the bread.

In a small bowl, combine the remaining oil, 2 tsp Yellow Mustard, 1 tsp balsamic vinegar,  Onion powder & Garlic powder. Mix this with a spatula and spread it upon the insides of the slices of bread.

(Feel free to use any of the remaining condiment mixture as a "dressing" to coat the tuna salad for added flavor.)

Now, Make a sandwich: Stack the desired amount of tuna mixture onto the bread, with the lettuce and tomato.

I cut the sandwich in half and serve with a cup of fresh fruit (be sure to count one 💜 if you add fruit on the side!) for added flavor!