I grew up eating tunafish sandwiches. They were always in the rotation with PB & J, Egg Salad, and my favorite combination of cold cuts. My mom would always make our tuna sandwiches with mayo and spread them on whole wheat bread. It was simple, it was soggy, but it was delicious.
As I got older, I started to experiment with adding other ingredients to the tuna. Something salty, something sweet, something crunchy, something healthy. This recipe is my new go-to when I’m craving tunafish.
The recipe below serves 1, but you can easily double or triple the ingredients if serving more people or if you’re really hungry.
1 Can of Tuna Fish (I use Bumble Bee Chunk Light Tuna in Water)
1/4 cup Walnuts
2 TBSP Dried Cranberries
1/2 TSP Dried Italian Herb Blend
2/3 cup Chopped Raw Spinach Leaves
1 TBSP Mayo
1 TBSP Italian Dressing
2-4 Pieces of Romaine Lettuce
- Begin by draining water from can of tuna and pour into mixing bowl.
- Chop 1/4 cup of walnuts and add to bowl.
- Add 2 TBSP of dried cranberries, 1/2 TSP of dried Italian herb blend and 2/3 cup of chopped baby spinach leaves.
- Measure 1 TBSP of mayo and 1 TBSP of your favorite Italian dressing and add to bowl.
- Fold together ingredients with a rubber spatula until incorporated well.
- Distribute tuna salad evenly among pieces of romaine lettuce that have been washed and dried.
These Tunafish Garden Hammocks make a tasty lunch or snack. They’re healthy, satisfying, and fun to eat. Kids love them! You can always prepare the filling ahead of time too and just scoop it into the leaves when you’re ready to serve them.
Of course this sweet and savory tuna recipe can be used on bread or wraps as well. You can even scoop small amounts inside of tortilla chips (Tostitos Scoops work best) or spread them on crackers.
The combination of flavors and textures adds a unique twist to this classic lunchbox staple from my youth. I hope you enjoy this updated version as much as I do!
Goodbye soggy tuna sandwich from my childhood. I’ll always remember you.