My husband grew up in Malta and introduced me to a whole new world of tuna sandwiches when we first started dating. His tuna sandwich didn't have a lick of mayonnaise anywhere in sight, instead it had Olive Oil in it, and when he first told me about it I'll admit my response was "that's gross." But that was a long time ago, and now I couldn't imagine a tuna sandwich made any other way.
I have been avoiding tuna fish for the past six years because of the mercury. But then I read this article about how the selenium in fish protects us from the mercury, and decided it was time to introduce tuna back into our lives. So tonight we had tuna sandwiches...on white bread, a real treat! My son looked at his sandwich and said "wow, I like the color of this bread." :-)
So here is how you do it, nothing too fancy and I think next time I would add a little more basil and mint. I was a little out of practice after not making them for so long.
1.) Get out some olive oil, fresh basil, fresh mint, capers, and onions (pickled onions are REALLY good in this if you happen to have some on hand)
2. Chop up everything and mix it up with your tuna. Add some salt & pepper too.
3. Put some tomato paste, olive oil, and pepper on each slice of your bread.
4. Put the tuna on top of the bread.
5. Complete the sandwich for one amazing sandwich. In case you were wondering, the lettuce isn't bad, it is a variety of Romaine called "freckles" that we got in our share this week.
My name is Julie Magro. This blog is a dairy of what I'm trying in the kitchen. I am on a food journey. My journey started many years ago. You see, I have always had bad feelings about processed foods. Something just didn't seem right about them. But, that doesn't mean I didn't eat them. Until recently, when the ethics and health benefits of how our food is grown and/or raised became a passion.