I’ve grown up making tuna fish sandwiches all my life. In fact, it was probably the first kind I ever made for myself during my latch-key kid days of the late 80’s and early 90’s. I tried to get creative back then, but there was much to be desired gastronomically during that time.
Believe me, if I was allowed to use the stove at that time, I probably would have mixed the tuna with some of Nonna’s homemade Sicilian tomato sauce and made a somewhat flavorful sandwich. Instead, mayonnaise was the sandwich sauce of my youth.
Alhamdullilah, thankfully, much has changed since then. After years of travel and an absolute obsession with eating foods natural and as unprocessed as possible, I’ve taken my tuna to new levels with the incorporation of real Mediterranean flavors and whatever else is fresh and good for us.
The recipe below is one I made recently for a neighbor and friend I hadn’t seen in nearly two years. She recently called one morning and asked to come by for a visit that afternoon. I responded with excitement, “Of course!” and hung up- not realizing I’d love to present a healthy lunch but it would have to be done quickly and give a nice presentation, too.
This simple lunch was a snap to prepare and a success at the table. Try it yourself – I think you’ll love it.
Tuna Salad Mediterraneo
Makes approximately 4 healthy size sandwiches
2 cans tuna in olive oil or water
1 Tb. capers
1/8 cup marinated or fresh assorted olives
¼ cup marinated colored peppers, roughly chopped
1 Tb. chopped fresh cilantro
1 Tb. dry parsley
salt and pepper to taste
¼ cup extra virgin olive oil
1 Tb. homemade or a good quality (made with olive oil) mayonnaise
Drain tuna and put in the bowl you plan to serve the salad.
2. Add all of the rest of the ingredients and taste. If you need to add more of anything, don’t be afraid- a little more will only extend the serving size.
3. Serve on your favorite bread, croissants or rolls and with a delicious sliced cheese such as provolone, mozzarella or Swiss. Even better when melted!