Summer is finally here – and what better way to enjoy the gorgeous weather than with a lazy lunch in the park, surrounded by friends and family? Spread out a rug on the soft grass, kick off your sandals and tuck into delicious food and drink.
Our recipe for tuna sandwiches has a tasty twist, so it’s perfect for adding pizazz to picnics. We’ve transformed a classic sandwich filling – tuna mayo – to make it healthier and more flavourful, while the twist is the addition of a wonderfully herby dressing.
The filling and dressing are both simple and quick to prepare, so you can spend less time making lunch and more time having fun! Just pop a freezer block in your hamper to keep the sandwiches cool.
We suggest using tuna canned in spring water or brine instead of oils or sauces that mask its natural flavour. This store-cupboard staple is full of lean protein,
helping you to avoid the mid-afternoon slump, while its omega-3 fatty acids contribute to cardiovascular health.
Instead of relying solely on mayonnaise to make the sandwiches yummy and creamy, our recipe brings healthy Greek yogurt to the table. So you can enjoy a lunch that’s not too indulgent but still tasty. There are many reasons to love Greek yogurt: it’s rich in probiotics (which aid digestion) and potassium (for maintaining nerve and muscle function) but low in sugar. The dressing’s bell pepper provides all the sweetness you need.
When it comes to bread, we favour Danish rye loaves, but really anything goes! The herbs should be fresh, though, so that the dressing is as aromatic as possible.
If you find dill and parsley a little too bitter, you could use basil, thyme and oregano instead.
The quantities shown are enough for approximately six sandwiches but can easily be adjusted. So whether you’re preparing for a street party or lunch at your desk, this is the tuna sandwich recipe for you.
Tasty Ideas for Leftovers
Make taste, not waste is our motto. You can refrigerate leftover filling and dressing in sealed plastic containers for a day or two and add them to salads and baked potatoes.
The dressing makes a great dip, too. Why not cut the remaining bell pepper into strips for a healthy alternative to tortilla chips and get dipping!