For pescetarians (those who eat fish), try this tasty spring sandwich from Kate Geagan’s Blog.
Sustainable Tuna and Artichoke Sandwich
1 6 oz. can Marine Stewardship Certified Albacore or skipjack tuna, broken into chunks
1/4 cup Chopped, pitted kalamata olives
4 artichoke hearts in water, drained and chopped
1/2 tsp Lemon zest
1 Tbsp Chopped parsley
1 tsp Capers, drained
1 (12-ounce) Jar marinated artichokes, drained and coarsely chopped
2 Tbsp Canola mayo
1 tsp Fresh lemon juice
Salt and pepper to taste
2 slices 100% Whole Grain EarthGrains bread made with Eco-Grain wheat
1. In a medium bowl combine tuna through artichoke hearts.
2. Fold in the mayo and the lemon juice.
3. Add a bit more mayo or olive oil if needed.
4. Taste and adjust seasoning with salt and pepper.
5. Scoop out tuna/artichoke mixture on Earthgrains bread made with Eco-Grain wheat
