I try to squeeze in a few portions of fish a week, but sometimes I don’t have the time to run to the grocery store to get a fresh fillet that night, nor the money to spend $14/lb, especially for lunch. I’m sure you can relate. So I always have a jar of tuna in the house (I like the jarred Tonnino brand because of its texture, taste, and that it’s wild caught.)
Good ol’ classic tuna salad is delicious, or just straight up fillets on top of greens is an option, but it gets old quickly. So I developed a tuna salad with a twist to change up my lunch repertoire.
This tuna sandwich is bursting with bright Middle Eastern flavor and couldn’t be much healthier. Following the Middle Eastern trend, I’ve swapped mayonnaise for plain yogurt. Add mint, warm spices, crisp carrots and cucumbers, and you’ve got yourself a healthy twist on a traditional lunch item.
– 2 oz. tuna from a jar/can
– 1 Tbs. Plain yogurt
– 1 tsp. fresh lemon juice
– 1/4 tsp. minced garlic
– 1 tsp. of chopped mint
– 1/8 tsp. ground coriander
– 1/8 tsp. cumin
– 1 Tbs. golden raisins
– 1/4 cup shredded carrots
– 2 slices Ezekiel Bread (or any bread of your choice)
– 1 Tbs. hummus (optional)
In a medium bowl, combine the tuna, yogurt, lemon juice, garlic, mint, coriander, cumin, and raisins. Season to taste with salt and pepper.
Layer the tuna salad, carrots then cucumbers on one slice of bread. If you so choose, spread the hummus on the other. Sandwich that bad boy and enjoy!