It’s been forever since I posted a recipe. And, now that the weather is getting nice and warm, I figured it’s time for some creative sandwiches. Imagine that. I have the perfect recipe to share.
The “It tastes too good to be canned tuna” tuna sandwich.
That’s right. I fooled my husband. He thought it was a chicken salad sandwich. I didn’t do it on purpose. I was just desperate for a tuna sandwich that didn’t give me that miserable tuna-salad-sandwich-heartburn. I found this recipe online, either on cooks.com or allrecipies.com. It sounded delicious, and it is. Okay, enough hype, here’s the recipe:
Fruity Tuna Sandwich
2 TBSP lemon juice
1 tsp curry powder
½ C. lemon yogurt
12 oz solid white tuna—drained
1 ½ C seedless red grapes, cut in half
1 celery stalk, diced
¼ C. chopped dates
2 TBSP red onion, minced
2 TBSP slivered almonds, toasted
Toast the almonds first, then while they’re cooling, cut the grapes in half, dice the celery, mince the onions, and I always chop the chopped dates into slightly smaller pieces. Add it all into a bowl and stir.
If you want a something healthier than a sandwich—use 6 large lettuce leaves and make Fruity Tuna Lettuce Wraps instead.
My family all loved this and had no idea it was tuna. When I made it for my three-year-old granddaughter, I cut the grapes into fourths just to be sure she didn’t choke on them.