All I wanted was a sandwich…
Every time I eat tuna, I get a little nostalgic. In elementary school, if I opened my lunch and found a tuna sandwich – it was like winning the lottery (or whatever a 10 year old equivalent would be). It didn’t happen very often – not because my parents starved me, but because I was always the kid with leftovers for lunch. In a cafeteria full of PB&J’s in Ziploc bags, I was the kid with teriyaki chicken, or orange roughy (yeah that one never went over well) in Tupperware. Of course now I praise them for not feeding me Lunchables, or Handi-Snacks, but back then I would have done just about anything for a tuna sandwich, a Fruit-by-the-foot, and a Capri Sun.
Needless to say, I grew up, and consider myself very fortunate to have never tasted bologna. But I still remember those days, few and far between, when I got to be like everyone else, and eat a tuna sandwich for lunch.
My No-Mayo Tuna Wrap is a grown-up twist on a childhood fave.
1 can of tuna in water
1 tbsp roughly chopped parsley, and extra for garnish
2 tbsp finely chopped shallot
2 tbsp Dijon mustard
1/2 tsp agave or honey
Fresh lemon juice from 1 lemon
1/4 tsp white pepper
1/2 tsp paprika
Fresh ground salt and pepper to taste
1. Drain tuna and add to medium bowl. Break up the chunkiness with a fork.
2. In a separate bowl whisk the parsley, shallot, Dijon mustard, agave, lemon juice together. Stir until combined, then add spices and mix once more.
3. Add vinaigrette to tuna and refrigerate for at least 10 minutes, allowing the flavors to marry.
4. Remove from fridge and mix throughout, adding additional seasoning to taste.
5. Serve on a whole wheat tortilla with herbed quinoa, fresh mixed greens or spinach, and top with no–mayo tuna. Drizzle your favorite light vinaigrette (I chose lemon shallot) and garnish with extra parsley.
Don’t be surprised when all the neighborhood kids show up on your doorstep.
*also delicious when when topped with sliced avocado or dried cranberries –China Moss