September 6, 2012
Tuna Fish Sandwiches
Any or all of the ingredients listed below hide beautifully in a 6-ounce can of chunk light* or chunk white tuna, packed in water and drained. As with all Sneaky Chef recipes, you can gradually increase the amount of the nutritious sneaky ingredient over time. You can also combine any or all of the following Quick Fixes.
Notes
*Label alert!: "Chunk white" tuna contains up to three times the harmful mercury of "chunk ligh"” tuna. Try to get your child used to the chunk light variety as soon as possible.
* Click here to see the Sneaky Chef White Bean Purée Recipe
Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter.
Ingredients
For the sardines option
- 2 Ounces skinless, boneless sardines in water
- One six-ounce can chunk light tuna, packed in water and drained*
- Mayonnaise, to taste
For the Sneaky Chef White Bean Purée option
- 2 Tablespoons Sneaky Chef White Bean Purée*, or store-bought hummus
- One 6-ounce can chunk light tuna, packed in water and drained
- 1 Tablespoon mayonnaise
For the wheat germ option
- 1 Tablespoon wheat germ
- One 6-ounce can chunk light tuna, packed in water and drained
- Mayonnaise, to taste
Directions
For the sardines option
Sardines have almost no mercury and lots of IQ-boosting omega-3 oils. Mixing them in with the tuna fish your kids already love gives them an instant nutritional boost. Start by mixing in 2 ounces of sardines per 6 ounces of tuna, and over time, gradually increase the amount of sardines until there are equal parts sardines and tuna (or even more sardines, eventually — this is possible!). Continue to stir in mayonnaise or whatever you normally add to your child’s tuna fish and serve on sandwich bread.
For the Sneaky Chef White Bean Purée option
In a small bowl, mix together all of the ingredients and serve on sandwich bread.
For the wheat germ option
Start by mixing in the 1 tablespoon of wheat germ per 6-ounce can of tuna, along with mayonnaise to taste, and, over time, gradually increase to 2 tablespoons of wheat germ.
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