It's all a bang in July!
Spring
Spring: Tuna Finger Sandwiches with Watercress 4 ways
Serves 2-4 | {gluten free}
1 can of tuna {packed in oil, drain lightly}
2 oz fresh chopped chives {fine}
1/3 cup chopped celery {small)
2 tbsp lemonaise
1 tsp balsamic vinegar
Salt
Pepper
Fresh watercress
Small loaf of bread
Place the first three ingredients into a bowl. Add the lemonaise and mix all the ingredients well. Add the balsamic vinegar to the tuna and mix gently. Add salt and pepper to taste.
Add heaping amounts of watercress to one side of your sandwich. Add a heaping tablespoon of tuna on top of the watercress. Form a sandwich. Eat.
Recipe tips:
- You can substitute mayonnaise for the lemonaise. However taste cannot be guaranteed.
- Use tuna in oil only. It pairs well with the balsamic vinegar.
- Do not drain every last bit of oil from the tuna. Leave a small amount.
- Optional toppings include: cucumber, honey fig goat cheese, crushed cashews. {as in picture}
- A small loaf of rye or sourdough would work best for this recipe. The bread pictured is a sourdough gluten free bread.
