Allow me to introduce you to the sandwich that changed my life.
Okay, okay, that may be a bit dramatic. But, if you had told me 6 months ago that I would be posting a recipe for tuna salad, I would have laughed (or, rather, gagged) in your face.
And yet, here we are.. day 3 of eating this tuna salad and still going strong.
Life’s funny like that, huh?
I’ve mentioned this before, but growing up, I despised seafood. Actually, I take that back.. I despised the SMELL of seafood. Simply walking by the seafood department at the grocery store was enough to send me into a frenzied tantrum. Fortunately, as I got older, I outgrew these tantrum tendencies and eventually even mustered up the courage to try (and subsequently fall in love with) several types of seafood. But, there was always one thing that I could never bring myself to try.. canned tuna.
Deep down, I wanted to like it – really, I did. After all, canned tuna has a lot going for it – it’s easy, affordable, and a good source of protein and omega-3 fatty-acids (you can read more about the benefits of omega-3’s here!). But, no matter how hard I tried, I could never bring myself to bite into this foul-smelling fish.
And don’t even get me started on tuna salad. Canned tuna mixed with loads of mayo (another ingredient that tends to skeeve me out in large quantities)? No thanks.
So, long story long, tuna and I haven’t always had the greatest relationship.
But that all changed a few months ago, when I randomly decided to bite the bullet and try a bite of a olive oil-based white bean tuna salad that one of my colleagues made. To my surprise, it was.. okay. I mean, it didn’t taste like the dirty feet that I had always imagined, so that was a plus. But, I still wasn’t quite sold. Something was still missing.
Well, my friends, I’m happy to report that I found the missing piece and (surprise!) it’s hummus. (I told you this chickpea spread never lets me down!)
That’s right – creamy roasted red pepper Sabra Hummus replaces mayo as the base of this tuna salad, helping to mask the fishy taste of the tuna (while also adding an extra boost of protein!). Meanwhile, Mediterranean staples like kalamata olives, red pepper, and feta cheese pack some additional flavor, texture, and volume into this light, yet filling, sandwich.
This sandwich has it all – it’s cheap, easy, and perfect for taking on the go! Whether you’re a longtime tuna fanatic or a stubborn skeptic like me, you need to give this Mediterranean Hummus Tuna Salad Sandwich a try. After all, if it converted me into a tuna lover, it’s got to have something going for it, right?!
Let me know if you give this recipe a try by commenting below or tagging @rootstorisenutrition on social media so I can see your creations!
Mediterranean Hummus Tuna Salad Sandwich (Mayo-Free!)
Ingredients
- 1 (5 oz) can of tuna, drained and flaked
- ¼ cup Sabra Roasted Red Pepper hummus
- ¼ cup feta, crumbled
- ¼ cup red bell pepper, diced
- 2 tbsp kalamata olives, chopped
- 2 tbsp green onions, chopped
- 4 slices bread, toasted if desired
- optional sandwich toppings: sliced tomato, leafy greens, etc.
Instructions
- In a medium bowl, combine tuna, hummus, feta, pepper, olives, and onions. Divide tuna salad among 2 slices of bread and add optional toppings. Top with remaining slices of bread, slice in half, and enjoy!
