Another Friday of Lent. One more to go before Easter! Gosh, I am so excited for Easter. Chocolate bunnies, a pretty spring dress, (Jim looking dapper in something pastel…) brunch, and lots of family. ‘Til then, we keep chugging along through Lent.
Our go-to lunch during Fridays of Lent is often a tuna sandwich, or, as Jim calls it, a tuna fish samwich. Jim says things so Minnesotan some times, I have no idea what he’s saying. Good thing we Chicagoans speak proper English.
Side note
I have started falling into a rhythm of posting. I do most of my cooking and photography during the weekend and then schedule the posts for Sunday, Monday, Tuesday, and Friday. This is not quite sensical because all the research points to Wednesday and Thursday being the best days to post. But if that’s the case, then everyone else would be doing that, too, increasing the competition! Guess I’m casting my net for the smaller fish!
I also like taking Wednesday and Thursday off since that’s knee deep into the week! It gives me time to binge read books and hang out with Jim! Now that it’s spring, we need to go on walks and be outside. Anyway, back to the tuna!
If you don't like canned tuna...
This tuna sandwich recipe works just as easily with shredded or cubed chicken if you don’t like canned tuna. Egg salad is also made the same way–just two hardboiled eggs instead of a can of tuna.
It also works with leftover grilled tuna, and I have to say, that’s truly the best way to have it. But for the easy, lazy, weekend-on-the-mind mentality, just looking for quick, delicious sustenance, canned is the quick fix.
Pro tip: cut your sandwiches on on a diagonal. It makes it *so* much easier to eat.
Also, if you haven’t tried Dutch Crunch Bistro Blend chips, they are SUPERB with this or any sandwich or just on their own. Man, I really need to learn how to get companies to pay me to say things like that.
Hope you have a happy Friday with beautiful spring weather!
Nothing Fancy Tuna Sammy
Equipment
- Toaster
Ingredients
- 1 5 oz can Tuna drained
- 1 tbsp Red onion minced
- ¼ tsp Garlic powder
- 1 tbsp Grated Parmesan
- 2 tbsp Mayonnaise can sub Greek yogurt
- 1 tsp Dusseldorf mustard
- 1 tsp Fresh lemon juice
- ¼ tsp each Salt and pepper
- 6 Cherry tomatoes halved
- 4 slices Bread toasted
Instructions
- Drain the tuna and place in a medium sized bowl. With a rubber spatula or spoon, combine tuna with red onion, garlic powder, parmesan, mayo, mustard, lemon, salt and pepper.
- Toast bread slices. Divide tuna over two slices equally and top with tomatoes. Cover with remaining two slices. Enjoy!