Fancy Tuna Sandwich
Esme goes on food benders. She’s had toast with almond butter and jam for breakfast every morning for about two months straight. Well, in truth, she spends twenty minutes doctoring up an oozy sandwich, has a couple of bites and then gets down from the table – her pajamas and hair a lot worse for wear. I’m going to take the high road and just say that such obsessive behaviour does not come from my family. Ahem.
photo by Maya Visnyei
One of Esme’s first obsessions was something we dubbed the rollie sandwich. It was always the same: tuna (the delicious Italian style tuna, packed in oil), tomatoes, avocado and goat cheese on a tortilla, rolled up and heated just a bit. She probably ate a couple hundred of them before turning on goat cheese like it had wronged her. What can you do? I’m not pushing the goat cheese right now but I am re-introducing the rollie sandwich in a healthier form.
- 1 can tuna packed in water
- 1 stem of celery chopped fine
- 1 or 2 tablespoons mayonaise
- 3 or 4 cherry tomatoes chopped
- 1 carrot, grated
- 1/2 avocado sliced
- 1 tortilla
In a bowl, mix tuna, celery, tomatoes and mayonaise.
On the tortilla, makes stripes of the tuna mixture, grated carrots and avocado slices.
Wrap tightly in the tortilla. Slice in half.
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