There are some definite perks to working from home, and one of them is that I can whip up a quick, easy lunch without having to do much planning ahead. I spied this recipe in a Betty Crocker magazine that focused on 30 Minute Meals. It had the prep time at 10 minutes, and I seriously doubt it was even that. Save for chopping a stalk of celery and a few roasted red peppers, it didn’t involve more than mixing the few ingredients together and slicing the bread roll open. In fact, Jamie said it took her longer to slice the tops off a few strawberries for Madeline than it took me to make this.
Although feta is usually a strong flavor in whatever it is added to, it blends surprisingly well with the other ingredients here, keeping it from overpowering the finished tuna salad. The finished product was something that totally snuck up on me. I mean, really, it’s a glorified tuna salad, so I wasn’t expecting much, but it’s good. Really good. And with it being a mayo-free salad, it’s perfecting for touting along on a Spring or Summer picnic.
Madeline is a little crazy when it comes to cherry tomatoes. She snacks on them like they’re candy, and although she can wipe out a pint like this in just a day or two on her own, her tomato love isn’t just limited to grape tomatoes. She loves the bigger ones too and eats them like someone would eat an apple. Can’t wait for farmer’s market season, especially since we’re getting our own farmer’s market in town this year – whoo hoo!
Greek-Style Tuna Salad Sandwiches
Recipe courtesy of Betty Crocker
1 can (12 oz) tuna, drained, flaked
1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/2 cup crumbled feta cheese or shredded mozzarella cheese
1 medium stalk celery, chopped (1/2 cup)
1 loaf (1 lb) French bread
1/4 cup Italian dressing
1. In medium bowl, mix tuna, bell peppers, cheese and celery.
2. Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
3. Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.