I have a long-standing aversion to mayonnaise. It’s getting better – I can tolerate mayo as an unidentifiable ingredient – but I still can’t handle mayo in my tuna. Straight tuna on bread isn’t much better (I’ve tried it), so I’m always on the look-out for creative ways to make a tasty and moist tuna fish sandwich. One of my stand-bys is mixing in a splash of olive oil and chopped green olives. But yesterday I went a little Tex-Mex (on the heels of my trip home) and spread a layer of warm, fat-free refried beans on my canned tuna sandwich. It’s not the most expected combo, but healthy, flavorful, and filling. Click here for more unique sandwich ideas, including a few variations on classic mayo and tuna. Please comment with your favorite twists on tuna.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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