Tuna Sandwich Spread
Quick and Healthy Paleo Tuna Sandwich Spread for Breakfast
When we switched to paleo lifestyle, breakfasts were the biggest challenge. In the past we quickly buttered two slices of white bread, we added a few slices of salami and the sandwich was ready. It suddenly didn’t happen that way anymore. I experimented a lot with making a delicious bun. I have already shared the recipe of the Paleo Bread Roll on the website. Mushroom and Walnut Sandwich Spread, Paleo Spicy Cashew Cheese and Chicken Liver Parfait are also very good options for a quick breakfast. All of them can be prepared in advance.
Now I have made a very delicious and healthy tuna sandwich spread. It’s really easy to make. Just mix all ingredients by fork and it’s ready to spread. It can be stored in an airtight container in the refrigerator for 3 days.
Is Canned Tuna Healthy and Paleo?
Yes, it’s healthy and paleo, if there is no other ingredient in it like tuna, water or olive oil and sea salt (optional). Always check the label on the can. It’s not paleo and healthy if it contains soy or any other additives.
Look for BPA-free cans. BPA (bisphenol A) is a chemical that is added to many commercial products, including food containers. BPA is also used to make epoxy resins. These epoxy resins are spread on the inner lining of canned food containers to keep the metal from corroding. BPA’s use has already been restricted in the EU, Canada, China, and Malaysia, particularly in products for babies and young children.
Pickled Capers
Capers come vinegar-brined or salt-packed because raw capers are unpalatably bitter. They develop an intense flavor in vinegar brine, that is salty and sour at once. I added vinegar-brined capers into this tuna sandwich spread. Pay attention to seasoning! Season with salt at the end when you have already added the capers. Otherwise it will be too salty. The smallest size pickled capers are perfect in this spread. Capers are especially good with fish and other foods that tend to be oily.
Tuna Sandwich Spread
Ingredients
- 2 cans white tuna in olive oil 160 gram each
- 60 gram grass-fed butter organic, room temperature
- 40 gram red onion finely cut
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley finely cut
- 4 tbsp pickled capers
- Salt and pepper for seasoning
Instructions
- Open cans and drain the olive oil. Put tuna into a bowl.
- Add butter, red onion, fresh lemon juice, parsley and mix them with a fork.
- Add capers and mix very gently. Do not crush the capers!
- Taste the mixture and season with salt and pepper.
- Spread paleo bread rolls with tuna cream, decorate with a slice of lemon and a parsley leaf. Enjoy!