By Vova and Alina, Published on 7/30/2024
Tuna Sandwich without dairy and gluten
This tuna spread bocadillo came into our lives spontaneously when we found ourselves without the usual onion and tomato for making a classic tuna sandwich. The first idea that came to mind was to replace the tomato with cucumber. As for the onion, we needed to come up with an alternative. That’s when leek came to the rescue. Its flavor added just the right amount of delicate onion taste that the traditional recipe lacked. Plus, it leaves your breath smelling better. We use this spread with gluten-free lentil buns or regular gluten-free bread. It is the perfect nutritious breakfast option that will keep you full for a long time.
Ingredients:
Instructions:
1. Cut the leek to match the length of the cucumber. Cut both ingredients into large pieces.
2. Place the cucumber and leek into a blender and blend. Don’t blend the vegetables too finely; you want to avoid making a puree. 3-4 pulses are sufficient.
3. Drain excess oil from the tuna and add it to the blender. Add mayonnaise, salt, and pepper to taste.
4. Mix thoroughly.
We recommend serving it on toasted bread or our gluten-free lentil rolls.
