Whip up these delightful Gluten Free Apricot and Apple Tuna Salad Sandwiches for a quick and easy, sweet and savory lunch or main meal. They’re full of texture and full of flavor!
So yeah, welcome back. I feel like I need to reintroduce myself and my website.
Let me start with this…
Hello, my name is Brielle from Breezy Bakes. I know NOTHING about computers.
Yep, that about sums it up. After an entire week of my website being down and speaking to countless departments over at my hosting company, I was just given the run around. Everyone was saying that I needed something different. At least that’s what I think they were saying. Basically everyone was speaking a different language that included random words like PHP, process manager, SQL, caching, file manager, database configuration, blah, blah, BLAH!
WHAT THE HELL???! (Sorry, I’ve got about a week of built up frustration brewing inside.)
Anyhow, miraculously within 2 minutes the Terms of Service department rewrote something in my file and reactivated my blog…conveniently before I spent $300 on a web optimization service that apparently I don’t need.
RAWWWWWRRRRRRRRRR! This whole process makes me want to scream. So there it is. Loud and clear.
You would think that my first recipe being back up and running would be some fancy, knock your socks off kind of recipe.
The only thing I want right now is S.I.M.P.L.E.! Plain and simple.
However, there is nothing simple about the flavors in this Gluten Free Apricot and Tuna Salad Sandwich.
I don’t know about you, but I’m an avid fan of texture and flavor in my tuna and chicken salads. I can’t bring myself to just slap some tuna and mayo together between two pieces of bread and call it lunch. No way!!!
If I’m opening up a can for lunch, you better believe it’s being doctored up with some freshness and bold flavors. That’s just how I roll around here.
I figured since I love a slightly sweet chicken salad, the same should apply for tuna salad. Surprisingly I’ve only ever done savory with my tuna until now. This was a game changer.
Not only did Braelyn request these tuna salad sandwiches for 3 days straight, but the daughter of a friend who I was babysitting (who is a slightly picky eater) couldn’t believe how delicious her sandwich was.
I was so nervous because earlier that day she told me I didn’t make smoothies like her mom and she wouldn’t even drink the one I prepared for her. When she told me she likes tuna sandwiches for lunch and I gave her some leftover tuna salad, I was holding my breath waiting for her to exclaim, “WHAT IS THIS???!” Instead she raved about how much she loved it and wanted another one. Phew!
This tuna salad is full of texture with the chewy apricots and crisp celery and apples. The flavor is slightly sweet with a little tang from the apples and lemon juice. Plus there is a savory, earthy undertone with the sage, onion, and garlic. And, of course, there needs to be a little spice, so I added a dash of cayenne and a few shakes of pepper.
The seasonings really balance each other out and the result is one spectacular tuna salad. So spectacular, in fact, that I’m about to whip up another batch with some leftover chicken to satisfy my craving for a gourmet sandwich over here.
So hopefully, after posting this recipe, you will actually be able to get to my site and look at it…hopefully. Until then I’ll be at the library reading “Website Development for Dummies”. I’ll see you in another decade once I start understanding what I’m reading.
Wish me luck!!!
What do you add to your tuna?
- 2 cans white albacore tuna packed in water, drained
- ⅓ cup mayonnaise
- dash of cayenne
- ⅛ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅛-1/4 teaspoon salt
- ¼ teaspoon rubbed sage
- ½ teaspoon sugar
- 1 teaspoon lemon juice
- 2 tablespoons finely chopped white onions
- ¼ cup chopped apples of your choice (I prefer the tartness of Granny Smith)
- ¼ cup diced celery
- ¼ cup chopped dried apricots
- 8 slices of gluten free bread, or 4 gluten free sandwich rolls cut in half
- Drain cans of tuna and set aside. Chop and dice onions, apple, celery, and dried apricots. Set aside.
- In a small mixing bowl, whisk together mayonnaise, cayenne, garlic powder, pepper, ¼ teaspoon salt, sage, sugar, and lemon juice until well combined.
- Add tuna into mixture and mix with a fork, breaking up chunks until well flaked. Stir in onion, apple, celery, and apricots until evenly distributed. Season to taste with additional salt and pepper
- Divide tuna mixture between 4 pieces of bread and top with remaining pieces of bread.*