For those of you who stopped reading there, I understand. For those of you who didn’t, you’re in for a treat:
You can make tuna-fish sandwiches with other fish.
I KNOW, RIGHT!!
I am about to reveal a video on what it took for me to spend two weeks in the desert alone without ANY-GROCERY-SHOPPING-AT-ALL and this recipe was an absolute staple in said task. Behold: my mother’s tuna fish sandwich recipe but with salmon instead. I’m in love.
Avoiding all extraneous enthusiasm: the key to a great tuna-fish or fish-salad sandwich, to me, is in the proportion of relish and the mayo. It’s really quite simple, and so g-darn delicious when done right. This, my dear friends, is my way and the only way I want to make this. And the only way I can, given my God-sent tuna allergy. Whyyyyyyy.
not-so tuna sandwich
|Prep time||5 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free|
|Meal type||Lunch, Main Dish, Salad, Snack, Starter|
- 1 can salmon (drained)
- 3 tablespoons vegan mayo (if you can't find vegan mayo, use your preferred mayo of choice)
- 1 tablespoon organic relish (if you can't find, finely dice pickles or cornichons)
- 1 teaspoon dried or fresh dill
- garlic sea salt (to taste)
|Step 1||Mix all ingredients besides the garlic salt until homegenous.|
|Step 2||Season with garlic salt to taste. Spread upon your favorite gluten-free bread with mustard for something lovely.|