Craving a classic tuna sandwich but looking to add a fresh, vibrant twist? This isn’t your ordinary tuna sandwich — it’s a delicious upgrade! By layering in nutrient-packed microgreens, you’ll get an added crunch and burst of flavor that takes this simple dish to a whole new level. Perfect for a quick lunch, a post-workout snack, or even a light dinner, this recipe is a must-try for anyone wanting to turn a humble sandwich into something extraordinary. Let’s dive in!
Yield: 2 sandwiches
INGREDIENTS:
1 can light tuna in water (150 grams)
1 hard-boiled egg, peeled
1 celery rib, finely minced
2 tablespoons finely minced red onion, shallot or scallions
1 tablespoon finely minced pickled gherkins or pickle relish
2 tablespoons mayonnaise
2 tablespoons freshly squeezed lemon juice
Salt and black pepper
4 slices thick, soft wholewheat sandwich bread
2-4 lettuce leaves, such as iceberg or romaine
1-2 tomatoes seasoned with salt, olive oil and basil leaves
A handful of red cabbage or bak choy microgreens
PREPARATION:
Step 1
Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water as you can. Transfer the tuna to a medium bowl.
Step 2
Wash your hands thoroughly, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the onion, celery, gherkin or relish, mayonnaise, lemon juice. Using a fork, gently fold together all the ingredients. Season lightly with salt and pepper.
Step 3
When ready to serve, spread each slice of bread with butter (optional). Place lettuce or salad leaf onto bread, add seasoned tomatoes on the leaves. Then scoop the tuna mix and add on top. Sprinkle the microgreens on top of the tuna and close the sandwich. Slice in half, plate with crisps, and serve with a cold, refreshing lemonade.