Mayo-Free Tuna Salad Open Sandwich


For when you are very tired



Prep time: 10 min | Total time: 10 min | Difficulty: 1/5


When I’m really drained, all I crave is a glass of wine (or five) and the sweet escape of general anaesthesia, preferably for a week or so. Unfortunately, I’m an adult with a bunch of responsibilities, and I have to resort to other, way more mundane, forms of sustenance. Like eating, for instance.

After slapping my own hand for trying to sneakily order a double cheeseburger from a delivery-app-that-shall-not-be-named, I usually drag myself into the kitchen hoping to find a can of tuna, forgotten somewhere behind the chipotle flakes and sesame seeds. And I usually find one!

I know, I know, not everyone is a fan of eating lead, but if you manage to ignore that inner voice (and scientific research, and your mom) that’s telling you that tuna is bad nowadays, then you’ll end up with a delicious, protein-packed sandwich that will sustain you for hours.

FAQ: Is it gross to eat fish with a dairy product? — No.


Ingredients (serves 1)

  • Can of tuna (I prefer the brine kind, not oil) 1 (about 60 g)

  • Greek yoghurt 2 tbsp

  • Lemon 1/2

  • Mustard 1/2 tsp

  • Your favourite hot sauce 1-2 drops

  • Salt & pepper to taste

  • Gherkin (sub for capers/relish, or whatever pickled goodness you prefer — the point here is to add some yummy acidity 1

  • Red onion 1/4

  • Dill & green onion a handful

  • Ripe avocado 1/2

  • Cucumber 5-6 slices

  • Bread 1 slice


Equipment

  • Cutting board

  • Knife

  • Bowl


Method

  1. Drain the fish

  2. Mix the entire contents of the can (mine contains about 60 g and makes one grande sandwich) with yoghurt, lemon juice, mustard, hot sauce, and a little bit of salt and pep.

  3. Finely chop your gherkin, onion and greens, and mix everything together in a bowl. Set aside

  4. Toast (or not, you are the boss) a slice of bread

  5. Mash half an avocado with a little bit of salt, and spread it on the bread

  6. Slice your cuke, and lay the slices on top of the avocado mash

  7. Top it with the tuna concoction

  8. If you desire so, sprinkle some more greens on top — my arugula is going bonkers this week, so I’m adding it to everything

  9. Remember that mayo is replaceable, but you are not


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