Navigate Left
  • Angeline Stansbury, (Ashlyn Myers), dances with the Nutcracker Prince (Chasen Greenwood).

    Arts & Entertainment

    ‘A Very Chico Nutcracker’ opens Thursday

  • A parody of CupcakKes album Cum Cake

    Opinion

    Deep

  • Let us help you find the perfect gift for students and more at Chico State. Photo by Heather Taylor with Magic Studio, Nov. 10.

    'The Big Dipper'

    Bootstraps, scream jars and friendship bracelets: A Chico State gift guide

  • Ellia Bisker and Jeff Morris pose for a photo. Taken by Krys Fox.

    Arts & Entertainment

    Charming Disaster comes to Chico: macabre, humorous music for the masses

  • Chico State student Hala Saleh holding a sign reading FREE PALESTINE. Photo courtesy Hala Saleh.

    Features

    Three Palestinian students share their perspective

Navigate Right
Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

    Smoke and spice: A tuna sandwich worth eating

    Pantry foods are essential. When times are tight and budgets are small, it pays to have a well-stocked cupboard of odds and ends.

    Good olive oil can make any salad shine, a jar of sun-dried tomatoes can replace mealy tomatoes on a winter BLT and cans of coconut milk are life savers when cow milk turns sour.

    Although it sometimes gets a bad reputation, canned tuna is an invaluable pantry staple. It requires no cooking, virtually no planning (just make sure you have a can opener handy) and yields a lot of complete protein.

    Unfortunately, many of us are scarred with bad memories of canned tuna. Especially when it came on a sandwich.

    We can all too clearly recall the brown, mushy and sometimes questionable lunch box staple of our youth … and the smell. Everyone knew when someone’s mom had packed tuna.

    Don’t worry. This recipe is not that sandwich.

    With a couple ingredients that you probably have lying about already — and if you don’t have them you may want to get out and get them — you can elevate the classically bland tuna sandwich into a something truly enjoyable.

    Although I cannot promise you that it won’t still waft of seafood, I think you will be too enveloped in the deliciousness of this sandwich to worry about what others might be thinking about your lunch.

    So grab some thick slices of crusty sourdough (or whole wheat if that’s your thing), slap on some of this spread and eat your sandwich with pride.

    RECIPE

    Tuna Sandwich (web)
    Using regular college household items, any student can make a quick and delicious treat for any time of the day. Photo credit: Grace Kerfoot

     

    Note: This recipe is the epitome of quick and easy. A batch of this can be made up in minutes and will keep in the refrigerator for two to three days. For a vegetarian option, use canned navy beans instead of tuna.

    Smoky and Spicy Tuna Sandwich

    1 7-ounce can of tuna

    1 (heaping) quarter cup of mayonnaise*

    1 teaspoon smoked paprika

    1 teaspoon Sriracha

    2 slices of sourdough bread

    Optional toppings: sliced avocado, radishes, pickles, cucumbers, spinach, or shredded cabbage. (Something with crunch certainly makes the sandwich more satisfying!)

    METHOD

    · Drain liquid out of the tuna can.

    · In a bowl, mix together all of the ingredients with a fork. Add more seasonings to taste.

    · Generously spread about one-third of the tuna mixture onto half of the sandwich. Layer avocado and top with another slice of bread.

    Slice, serve, feast.

    *I use the vegan variety of mayonnaise called Just Mayo. It tastes great and has only four ingredients. Look for it at almost any grocery store.

    Grace Kerfoot can be reached at [email protected] or @gracekerf on Twitter.

    Leave a Comment
    More to Discover

    Comments (0)

    All The Orion Picks Reader Picks Sort: Newest

    Your email address will not be published. Required fields are marked *