Any flavor of Tuno can be used to create this ultimate ocean-safe, flavor-packed, plant-based sandwich!
SERVINGS: Makes 4 sandwiches
2 cans TUNO, any flavor (we used springwater)
½ cup plant-based mayo
Juice of ½ lemon
½ tsp crushed red pepper flakes
1 tomato, sliced
8 slices plant-based cheese
2 gherkin pickles, finely chopped
½ medium red onion, diced
½ red bell pepper, sliced
Salt & pepper to taste
8 slices of multigrain or sourdough bread
2 tablespoons butter
Preheat the oven to 400°F. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes. Drain Tuno, then add to mayonnaise mixture. Use a fork to separate TUNO. Add pickles and red onion and toss to combine. Season with salt and pepper.
Butter one side of each bread slice. Top an unbuttered side with some of the Tuno salad, 2 to 3 slices tomato, bell pepper slices, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes, flipping one time during cooking. Enjoy!
Written by Laura Lapp
My journey started as a quest to find an answer to my family’s dinner-time problem of pleasing all the tastes and special diets around the table. The recipes I crafted are made with ingredients we all know and trust, so familiar they’re stocked in my own pantry. The products are tested and tried until they pass the highest scrutiny I know – a kids’ taste buds! Now, my greatest joy is knowing your family can dig in without worry and enjoy healthy, delicious, plant-based food together around your table too!