Canned tuna graces our home pretty regularly, about once a week. It is hard to get excited about canned tuna, but we’re suckers for the convenient of it. I try not to eat too much (mercury and stuff), but there seem to be endless way to eat it: tuna pasta salad, tuna sandwich, tuna pizza, tuna mac & cheese, tuna rangoon.. and those are the ones I’ve made.
Anyway, recently I’ve been making this version tuna sandwich. Originally because I was intrigued about combining coconut and tuna. It’s quite unusual. Capers? H hates those. Then we got hooked to everything about this sandwich.
It doesn’t need mayonnaise to hold them altogether. The capers, spring onion, cilantro and almonds give plenty of texture and flavors. It feels light and healthy, and the best part is, it is. One tin of tuna is plenty enough for both of us.
TUNA SANDWICH WITH COCONUT AND CILANTRO
(adapted from The Year in Food)
1 can tuna, drained
1 tbsp yogurt, add more if the tuna is still too crumbly
1 tbsp thinly sliced scallion
1 tbsp toasted nuts – I used almond
1 tbsp chopped capers
1 tbsp coconut flakes, toasted
1 tbsp chopped fresh cilantro
2 teaspoons dijon mustard
lettuce or arugula
- Mix tuna with all ingredients, season with salt & pepper.
- Spread over bread, toasted if you prefer, add some arugula or lettuce and a slice of cheese. Enjoy!