Sprout & Pea

I’ve never been a fan of seafood. In fact, the taste and smell of any sea related food gen­er­ally makes me a lit­tle queasy– except for tuna out of a can. Believe me, this sounds just as crazy to me as it does to you, con­sid­er­ing canned tuna is quite potent.  Per­haps even more bizarre, is that I have met sev­eral other peo­ple through­out my life who have said that they too will only eat tuna out of a can when it comes to seafood.

To this day, I’m not quite sure why I’m so turned off by a healthy piece of salmon and will dive right into a can of tuna. Did I have my own Jes­sica Simp­son Chicken of the Sea moment as a child, leav­ing a bad taste in my mouth? What­ever the rea­son, I do enjoy a good tuna sand­wich now and then. While I do still love the stan­dard tuna with mayo con­coc­tion, over the years I’ve tried to find health­ier ways to pre­pare this pop­u­lar school lunch.

Since I still had some Chobani yogurt left from the amaz­ing sam­ple pack those kind folks sent over to me, I thought I would replace the mayo with some greek yogurt. I added a lit­tle dijon and lemon and tossed in some capers and suc­cess­fully cre­ated a healthy, and more impor­tantly, tasty ver­sion of the stan­dard sand­wich. Here is the sim­ple recipe…

1 can tuna (I rec­om­mend buy­ing organic if you can)
2 tbsp 0% greek yogurt
1 tbsp dijon mus­tard
Juice of 1/​2 a lemon
2 tsp of capers

Mash up the tuna in a small bowl and mix in the yogurt and mus­tard (feel free to add a lit­tle more of either if you pre­fer). Squeeze in the lemon juice and toss in the capers and mix together.