Garden Tuna Checkerboard Sandwich

By Alison Lewis

Inject some fun into back-to-school lunches with this game-inspired twist on a tuna sandwich, crusts not included.

Ingredients

Serves 4

2 cans (each 6 oz/170 g) tuna, packed in water, drained
3 tbsp (45 mL) white wine vinegar
1 tbsp (15 mL) olive oil
1 tsp (5 mL) freshly squeezed lemon juice
1⁄4 tsp (1 mL) freshly ground black pepper
2 slices whole wheat bread (1-inch/2.5 cm thick slices)
2 slices white bread (1-inch/2 2.5cm thick slices)
1⁄2 cup (125 mL) mixed salad greens (see Tips)
1⁄3 cup (75 mL) alfalfa sprouts, optional

Directions

1. In a medium bowl, combine tuna, vinegar, oil, lemon juice and pepper.

2. Place whole wheat and white bread slices on a work surface. Spread tuna equally over half of the bread slices. Top equally with lettuce and sprouts, if using. Cover whole wheat and white with remaining bread slices.

3. Cut each sandwich into 4 squares and arrange in a checkerboard pattern.

Variation: Use any of your favorite breads or stuffing to make checkerboard sandwiches. Kids love them!

Tips: Once canned tuna is opened, refrigerate it and use within 2 days. For the mixed greens, I like to use arugula, Boston and Bibb or spring mix lettuces.

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