tuna:a deux

Since during work I don’t usually have any time to eat more than bites here and there, I do everything I can to cram as much protein and veggies between two pieces of wheat bread or rolled up in a tortilla as possible. Sometimes I have kicks where I’ll have the same kind of sandwich or wrap until I crave something different and have to be creative all over again. I recently broke out good ol’ tuna…you know the canned, dry, flaky stuff that cats adore? Well, here are 2 different ways to use the same can!

1. Tuna with green olives I loooove green olives, and they are perfect with tuna because they take care of all the saltiness and pack a lot of flavor.

1 small can tuna

2 tablespoons yogurt (for creaminess…but without the fat of mayo or sour cream)

generous squirt of dijon mustard

2 tablespoons chives

 2. Tuna with sauerkraut

I know that sounds strange…but the after it sits overnight, the sauerkraut kind of adopts the flavor of the tuna, so it’s like getting more “bang for your buck” but it still retains that pickled flavor too. Celery lends a wonderful crunch!

1 small can tuna

1/4 cup sauerkraut

1/2 stalk celery, chopped very thin

1 tablespoons yellow mustard

2 tablespoons yogurt



About thegypsycook

I'm a 22 year old who just graduated college and moved to Dallas to look for a job and help out my 75(!)year-old cousin. I'm a type 1 diabetic runner and I love being in the kitchen-cooking, baking, cleaning.
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