I never have tuna fish during the week when I’m at the office - I know how that can be offensive! But I’ve enjoyed being able to make my own lunches at home and so I have gotten a bit creative with my tuna fish sandwiches whenever I have them.

So far, I’ve made a fancier version of your average sandwich that involved dijon mustard and lemon. I also made it a melt using the broil one afternoon and then I made it a wrap on another occasion.

Comments:

I always get the tuna can in oil
I always use Levy’s rye, Ezekiel (toasted) or whole wheat wrap

Elevated tuna fish ingredients like parsley, lemon, dijon mustard, red onion and celery

INGREDIENTS / DIRECTIONS

Tuna Melt & Spicy Wrap:

(1) Can of Tuna, drained

(1) Carrot, peeled & chopped

(2T) Red Onion, finely chopped

(2T) Mayo

Salt / Pepper

Swiss or White Cheddar

Preheat the broiler
Mix everything in a bowl (but the cheese)
On a baking sheet, put the bread in for a minute or so until toasted.
Take out of oven, put tuna on one slice and cheese on another, put back in broiler and watch the cheese.
Once you see it bubble, pull it out and join the pieces together.
*The next day, I used the tuna mix and put it on a wrap, adding B&G sliced jalapeños :)

Elevated Tuna Fish

(1) Can of Tuna, drained

(1) Stalk Celery, chopped

(2T) Red Onion, finely chopped

(2T) Parsley, chopped

(1T) Whole Grain Mustard

(1T) Mayo

Salt / Pepper

(1tsp) Lemon Juice