You can do so many things in a sandwich. This recipe is just one of my many variations of a tuna sandwich. It’s slightly sweet from the roasted red pepper, but has a peppery bite from the watercress. If you don’t have watercress, don’t worry, use arugula! Don’t have arugula? Use some baby spinach and just add an extra pinch of pepper into your tuna mixture. This recipe is really a tasty sandwich to bring on a picnic.

1 roasted red pepper

1 cup watercress

1 can white tuna

2 tablespoons ranch dressing

1 teaspoon parsley

¼ cup onion (finely chopped)

4 slices multigrain bread

Pinch of salt and pepper

Drain the tuna (I used tuna packed in water). Put the drained tuna into a small bowl.

Add the chopped onion and parsley to the tuna.

Pour in the ranch dressing, and mix until everything is combined.

Add a small pinch of salt and some freshly ground black pepper to the tuna mixture. Taste and add more if you so desire.

On one slice of bread, layer the watercress (or spinach or arugula). Top with half of the tuna mixture.

Put half of the roasted red pepper on the tuna, then layer with the top piece of bread.

Repeat for the second sandwich.

Serve and enjoy!

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