Brown Bagging? Try a New Take on Tuna

By Sandy Hu

David says dad’s tuna salad sandwiches are good, but with mom’s, you can feel the love! So I’m sharing how I put the “love” in every bite.

Canned tuna is the go-to sandwich filling in our house because it’s convenient and versatile.  While the fillings below are meant for sandwiches, you could spread them on crackers for a quick snack or appetizer, or spoon some on dressed salad greens for a main dish salad. 

Curried Tuna with Apples and Almonds
1 can (7 ounces) solid tuna in olive oil, drained
About ½ cup mayonnaise
½ teaspoon curry powder
3 tablespoons diced apple
2 tablespoons coarsely chopped toasted almonds *
2 tablespoons roughly chopped raisins
2 tablespoons sliced green onion
Salt and pepper, to taste

Scoop tuna out into a medium bowl and flake with a fork. Mix in enough mayonnaise to make a spreadable consistency. Stir in curry powder. Add apple, almonds, raisins and onion and mix well. Season with salt and pepper. Makes about 1 ½ cups filling.

Mediterranean Style Tuna
1 can (7 ounces) solid tuna in olive oil, drained
About ½ cup mayonnaise
½ teaspoon finely minced garlic
1 tablespoon roughly chopped capers
1 tablespoon finely minced sweet onion
2 tablespoons chopped olives (kalamata or other olives)
2 tablespoons chopped sun-dried tomatoes in olive oil
2 tablespoons minced parsley
Salt and pepper, to taste

Scoop tuna out into a medium bowl and flake with a fork. Mix in enough mayonnaise to make a spreadable consistency. Stir in garlic, capers and onion. Add olives, tomatoes and parsley and mix well.  Season with salt and pepper. Makes about 1 ½ cups filling.

Change up the bread for greater variety. Naan, pita, bagels, baguettes, flour tortillas, sourdough, whole wheat bread, rolls…so many delicious possibilities!

*We toast almonds in the microwave oven.  Check out our how-to video.

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