Submitted by: Sandra Gouak
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 2
I have always loved tuna salad on a sandwich. Now that I am on BD, and have my good ol' SWG bread, I thought I'd make a sandwich today. While similar to some tuna recipes, this one is made the Sandy way! Enjoy!
3 egg
5 oz. water
1 oz. pecans
2 tsp. extra virgin olive oil
4 grape tomatoes
garlic to taste
2 slc. sprouted whole grain bread
5 oz. canned white tuna
Place eggs in a pan with water. Bring water to a boil, and let eggs boil 7-8 minutes.
While eggs are boiling, drain water out of tuna, and place tuna in a mixing bowl.
Chop up the pecans into small chunks. Add to tuna.
Cut grape tomatoes into small cubes; add to tuna and pecan mixture.
Once eggs are done boiling, drain water from the pan. (TIP: If you plan on eating the tuna salad immediately, run cold water over them to cool them off faster.) Dice the eggs. Add the eggs to the tuna mixture.
Add olive oil to the mixture to "hold" it all together. Add garlic now too, if you desire. Easily turn ingredients together so as not to mash the eggs or tomatoes.
Scoop half of the mixture onto one slice of SWG bread for an open-faced sandwich. It's OK if some falls off! Just eat with a fork as a side, or consider it finger-food! ;)
OPTIONS: - Share the other 1/2 of the tuna salad, or save for tomorrow's lunch! - Consider toasting your bread - it brings out the flavor of the SWG and the tuna salad! - Scoop tuna salad on top of a leafy, green salad!
Enjoy!
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