GO FISH!

You know how most sandwiches, or any food, for that matter, taste better when prepared by someone else?
That rule does not apply to tuna fish.

I grew up on tuna fish sandwiches that were drowning in mayonnaise and relish.
So boring, and not to mention so unhealthy.

Honestly, I don’t really care about healthy because I like to pair my tuna fish sandwiches with a bag of Doritos (sadly, no, I don’t mean a snack bag), but really, lighten up!

At Whole Foods, I tried the Parmesan and basil tuna fish salad, and this is what I came up with for myself.

Sorry Whole Foods; I can’t afford organic.


How Liz Does Tuna Fish

Ingredients, Part I: for sure amounts

3 cans tuna (I prefer my fish in water, not oil)
1 red pepper, diced
1 green pepper, diced

Ingredients, Part II: test your taste buds
More or less that a cup of Parmesan cheese
About a ¼ cup of basil
Sprinkle of salt and pepper

How to:
Drain the tuna so it’s mostly dry, but still has a bit of moisture
Add the diced peppers and mix
Fold in the Parmesan cheese and basil
* I alternate between parm and basil to balance the flavors*
Sprinkle in the salt and pepper
VOILA!
You just made it my way!

If you must, choose mayo last and add it little by little.

I spread a generous amount on a pita or on Flatout bread to up the health factor. Equally delicious, and South Beach diet friendly, is to spoon the tuna mix into a large lettuce leaf for lettuce wraps.


*I apologize for the large quantity, but fear not! Tuna keeps for about three days.