This updated Tuna Sandwich spread is full of fresh flavor and takes just 15 minutes to make. You could make this with canned salmon or chicken… heck, coming home to some really big zucchinis and I’m even thinking it might work with grated carrots and zucchs. Hmmmm…
Serves 4-6
Ingredients:
12 oz. can low mercury chunk tuna in water, drained
1 red bell pepper, chopped
3 green onions, thinly sliced
½ cup “sour cream without the cream” or Primal Kitchen Avocado Mayonnaise
2 tablespoon country Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried basil or dill leaves
dash pepper
Shown served on Alvarado Street Sprouted Barley Bread which is made from all organic and (importantly) sprouted grains plus sweetened only with raisins. No inflammatory cane, corn or agave sugars and no long chemical names (freezer section of Natural Pantry).
Should you eat this every day? Probably not as all cereal grains, sprouted or not, inflame our digestive tracts. Yes we love them for their “feel good” brain response… are they good for us? Nope.
Preparation:
1. Combine tuna, bell pepper, and green onions in medium bowl.
2. In small bowl, combine cashew sour cream or avocado mayonnaise, mustard, lemon juice, basil leaves and cheese if you are using it. Blend well.
3. Add to tuna mixture and blend. Cover tightly and refrigerate up to 2 days.
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