Tuna Fish Sandwich

Sandwiches are my all time most compelling comfort food. A million ways to make it but one thing almost universally remains the same, the stuff that holds it together, the bread.  As a nutritionist, I can tell you that if everyone would stop eating bread, flour, and sugar, I would be so happy.

But alas, it's easier said than done. Oh bread. Such a love hate relationship. This is what people really think about you:

Well which is it?!

Bad news: it's the second one.

And that's because it's delicious, easy to eat, stimulates a huge insulin response, and makes us even more hungry than we would have been without it. Sounds like a recipe for disaster to me.

(Actually, considering the role that flour plays in chronic inflammation, it might also be the fourth one too, ouch!)

But what about the French people you ask? Surely bread can't deserve it's terrible reputation if the French are thin. Well, I can tell you that the so-called French paradox does not, in fact, defy thermodynamics. My husband's French family walks 1 mile to and from the bakery once or even twice a day! That's four miles of walking for about three or four small slices of bread per person. Totally boring non-magic.

But anyway, back to my sandwich. There's lots of ways to make a sandwich without bread for sure. I found this fantastic list of ideas for creating sandwich containers out of veggies, you should definitely try a few.

But today we're not talking about veggies, we're talking about tuna fish. A tuna fish sandwich. Kinda like the one that brought Calvin and Hobbes together but with a few tweaks.

The big surprise here is that the tuna is on the outside and looks and behaves remarkably like bread. I got this recipe from a reddit user very appropriately named TunaMiracle. Judge for yourself if it's a miracle, but it certainly is delicious.

 

Tuna Bread

1 6oz. or 7 oz. can of tuna in water, drained

1 egg

spices to taste - I used a pinch of salt, and a dash of poultry seasoning and paprika

Mix ingredients together. Place tuna mixture in between two sheets of parchment paper. Flatten slightly and fold the parchment paper into approximately an 8" x 10" rectangle. Use a rolling pin to roll the tuna into a flat rectangular sheet. Very carefully peel off the top sheet of parchment paper.

Bake for 15 minutes at 350 degrees. Take it out of the oven and using a flat spatula or pie server carefully flip the tuna bread. Bake for 10-20 more minutes depending on how thick the bread is. Slice your bread into two pieces to make a sandwich.

Get your sandwich ingredients ready. I used tomatoes, alfalfa sprouts, spinach, laughing cow light swiss cheese, avocado, and turkey. Assemble and enjoy!