TUNA SANDWICH WITH COCONUT AND CILANTRO

I have long wanted to do a version of this sandwich here at The Year in Food. When I was in college, I was kind of obsessed with a version of this served at our school’s cafe. The ingredients are surprising and unexpected in a tuna sandwich: coconut, cilantro, walnuts and capers. It might sound weird, and I never would have considered this had I not first tried it at the cafe, but it’s pretty darn addictively delicious. It adds some of the elements of a banh mi sandwich and mashes them up with tuna. And it lacks mayonnaise, a plus for those of us who aren’t fans of mayonnaise in our tuna fish sandwiches.

So when the lovely ladies at Big Girls Small Kitchen proposed their Brown Bag Challenge, this was a natural choice. The recipe below is for a single sandwich, but it’s easily scaled up. And it’s a cinch to make. Enjoy!

TUNA SANDWICH WITH COCONUT AND CILANTRO
For one sandwich

1 can tuna, drained
1 tablespoon olive oil
1 tablespoon yogurt
2 scallions, thinly sliced
1 tablespoon chopped walnuts
1 tablespoon chopped capers
1 tablespoon coconut flakes
1 tablespoon chopped fresh cilantro
2 teaspoons dijon mustard
salt + pepper to taste
lettuce
2 slices bread

Combine the tuna with all ingredients. Add salt and pepper to taste. Spread on sandwich bread and garnish with lettuce. Pop it in a brown bag and you’re all set!