Here is a great recipe for a tuna sandwich with a twist, delicious for kids and grown-ups alike. Canned tuna is a rich source of omega 3 fatty acids and lean protein, making it a regular in the lunchbox rotation. It can however get a bit repetitive. This is where my mom Raquel’s great recipe for tuna with roasted red pepper comes to add some kick to the lunchbox scene.
The roasted pepper adds great flavor and depth to the tuna, and the Dijon and vinegar add just the right tanginess. I used a fresh red pepper that I roasted in my oven. To save time however, you can also use good quality jarred peppers that often come in vinegar. If using the jarred peppers, do not add the white vinegar in the recipe. You can keep this tuna spread in the fridge for snacking after school as well, and it also makes a great party dip with sliced veggies. I prepare this recipe with light canned tuna, as opposed to white, which is said to be healthier by the FDA.
Your kids will thank you for this delicious lunch, enjoy!
- 2 cans tuna (184g each)
- ¾ cup light mayonnaise
- 1 teaspoon Dion mustard
- 1 teaspoon white vinegar
- ½ roasted red pepper (fresh or jarred)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- If using fresh red peppers, place in the oven and broil for a 4-5 minutes per side, turning with tongs. Once roasted on all sides, remove from the oven and tightly wrap in parchment to allow the steam to loosen the pepper's skin. After 10 minutes or so, the pepper should be cool enough to peel.
- Drain the canned tuna, squeezing out all excess liquid.
- Place all the ingredients in a food processor with the blade attachment, and process for a few minutes until smooth. Adjust seasonings to taste.