As a child, I ate my fair share of tuna fish sandwiches. Mayo heavy. White Wonder Bread buttered. It always tasted better when my grandma made my sandwich.
As an adult, I was sad to learn soy is in most tuna fish pouches/cans.
Time to elevate the tuna fish sandwich with real ingredients.
I was standing in my kitchen with leftover wild-caught sockeye salmon from dinner prior & hummus. Just as I'd combine the tuna and mayo together in a bowl, I did the same for the salmon and hummus. I went a step further and added a bit of homemade pesto.
My husband is always my guinea pig.
I toasted two pieces fo sourdough. Drizzled garlic infused oil of the bread, sprinkled a bit of CampMix. I took a bite. The texture was divine and perfect with the warm toasted bread. I could taste the lemon from the salmon, the freshness of the basil, and the spice from the hummus. I served the sandwich to my husband.
He took a bite, groaned, and smiled.
I also added it to a spinach salad. Drizzled garlic infused oil over it.
I enjoyed the salmon mixture with a spinach salad with creamy brown rice.
I don't think this needs a detailed instructional. Above I mentioned my spicy hummus and garlic infused oil, which is what I used in this recipe. The leftover salmon was poached in olive oil and lemon pepper seasoning the night before. Here is the pesto recipe as I don't have it as an individual post.
Ingredients for Pesto
About 1/4 cup minced garlic
1 cup extra light olive oil (infused oil works too)
A few mint leaves
A squirt of Meyer Lemon
Dash of crushed red pepper (optional)
In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up.
Add the olive oil and lemon (watch out for the seeds). Chop again.
Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt.
I tend to go lighter with the seasonings because you can always add but you can't take away.
This is a great alternative if you aren't a fan of mayonnaise and looking to try something new with fish.
Products used in this recipe