Soy-Free Tuna Sandwich

I like Tuna. It's an easy protein mix-in with the added benefit of omegas. Yes, we have to consider mercury.  I eat Tuna once a month, on average. Even though I talk about it a lot, I'm not eating an alarming amount of tuna.

Believe it or not, most of the cans of tuna on the shelves contain soy. It seems silly. Why can't they just jam some fish into a can and sell it to me? Why muck it up with things they think will make it "better." It's like sprinkling sugar on strawberries, there's just no need for that. The reason canned tuna tastes so different than tuna steaks is because the tuna in cans has added broth (with soy) and/or other flavorings. I've kept my eyes peeled and have now found two varieties that do not have soy: Kirkland solid white albacore, and Starkist Selects. The Kirkland variety is a much better buy; the cans are 2.5 ounces larger and they cost much less than Starkist Selects.

Now we know which tuna is safe to eat. Next we have to do something with it. The most obvious is a sandwich. SURPRISE! Mayonnaise is made from soybean oil.  We've hit a snag again. Here's a tip:  A friend of mine mixes her tuna with sour cream instead of mayo. I've got to say, it works. When I first heard of it I laughed, because the topic of conversation at the time was how to make healthy substitutions. Sour cream does not fall under the "healthy" category in my book. However, if it means I can have a tuna sandwich, it gets a pass.

What else goes with tuna?

• Tuna on a green salad
• Tuna mixed into mashed potatoes (trust me)
• Tuna mixed with cooked and cooled ramen noodles, prepare as for soup but drained (or gluten free pasta), sour cream (instead of mayo), and a small can of corn. 
• Tuna on rice cakes
• Tuna with rice in seaweed wraps