Tuna Fish Salad Sandwich

Tuna fish has always been a very controversial topic in my group of friends. In college, half our house ate canned tuna on a weekly basis and the other half was disgusted by the concept and scent. I have to admit, I was part of the latter portion of the house. Along with the split of who cracked open a can for snacks or dinner, there was the ongoing discussion of whether tuna was an acceptable food to eat in public. Our conversations, almost too often, somehow ended up in an array of these questions: would you eat tuna fish on your first day of work? What about on a date? God forbid, on an airplane? Eventually, I was finally convinced to give tuna fish a try, after finding a company I felt safe trusting, and with the additions below it is safe to say I am a fan. This does not mean I answer the prior questions with a passionate yes, but it has resulted in some apology texts to my former roommates who I gave so much heat to. So, if you are like me, and curious what the other side is raving about, give this combo below a try. I promise, it is really freaking good. And if you still don’t like it, well, then, judge away.

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Ingredients (serves 1):


  1. Toast the bread
  2. Dice the cucumber into ¼ inch pieces
  3. Place the canned tuna in a bowl and add in the diced cucumber, ½ avocado, spoonful of mayonnaise, and spoonful of spicy mustard
  4. Mash and mix the above until reaches the consistency of your liking
  5. Add the dill and salt & pepper to the tuna fish and mix well
  6. (I prefer to do this step but is not necessary) Lightly sauté the spinach on a cast iron skillet in avocado oil for ~2 minutes or until soft
  7. Place the spinach on the toast, top with the tuna fish salad, and enjoy!

Diet/Allergy Compliant:

  1. Whole 30 – if you use homemade or Whole30 approved mayonnaise and place on a salad instead of bread
  2. Paleo – same as above for Whole30
  3. Low FODMAP
  4. Gluten Free – if use bread above
  5. Soy Free
  6. Nut Free
  7. Dairy Free

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