I’m excited to share today’s recipe with you guys! If you like tuna salad sandwiches, I’m sure you’re going to love this new twist on it: split peas. Sound strange? Stay with me . . .
My husband didn’t even realize split peas were in this sandwich when I sprung it on him. So, give it a try! I love it when I can sneak healthy ingredients into his meals without him noticing.
To be honest, this sandwich kind of came together by accident. I wanted to make tuna salad sandwiches, but realized I only had one can of tuna left. So, I was scrounging around for something I could bulk it up with. I had some leftover split peas from another recipe and decided that could be interesting. After tossing in some veggies and a dressing, I gave it a taste . . . aaaaand yum!
I chose to make our sandwiches with my Heavenly Whole Wheat Bread. It would also be excellent in a wrap or on a bed of greens. I suggest you use a couple of generous scoops to assure you get a nice, creamy mouthful in each bite. There’s nothing worse than a dry sandwich.
Nutritional accolades for this recipe include (per serving, without bread/wrap/etc.): 19 grams of protein, 7 grams of fiber, and particularly excellent values of vitamins A, K, niacin, B12 and selenium.
I hope you all have a wonderful weekend! I get to tackle 26.2 miles of trail running in the Equinox Marathon on Saturday! I’m pretty stoked. The weather is supposed to be perfection that day. And, since I am in Alaska, we are in the prime of fall colors right now, which will make the scenery pretty top notch–I can’t wait!
Tuna and Split Pea Salad Sandwiches
A nutritionally superior twist on this classic fav.
Ingredients
- 1 5oz can tuna, in water
- 1/2 cup cooked split peas
- 1 each carrot
- 1 each scallion, chopped
- 1 cup swiss chard (or other greens)
- 2 tbsp mayo
- 2 tbsp plain, nonfat Greek yogurt
- 3 tbsp sweet pickle relish
- 1 1/2 tsp dijon mustard
- 1 tsp lemon juice
- 1/8 tsp dried dill weed
- to taste salt + pepper
Instructions
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If you need to cook your split peas, add them to a small saucepan with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes. (You may want to allow the split peas to cool a bit before mixing with the other ingredients).
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Add all ingredients into a medium bowl and mix until well combined.
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Generously scoop the tuna salad onto bread, a wrap or a bed of greens for a quick and delicious lunch.
