(makes two sandwiches)
4 slices of sprouted grain bread
1 can wild caught albacore tuna in water
1 carrot, shredded
5-7 large basil leaves, chopped
1 tbsp tarragon leaves, chopped
1 tsp ground flax seed
1 tbsp Italian seasoning
Sea salt and fresh ground pepper
1 ½ tbsp Olive oil
1 tsp Hemp oil
“Eden” brand stone ground mustard with apple cider vinegar (optional)
- Drain oil from tuna. Using a fork mix the tuna, carrot, basil, tarragon, flaxseed, Italian seasoning, olive oil and hemp oil together in a medium bowl. Add sea salt and fresh ground pepper to taste.
- Place 1-2 tbsp goat cheese on top of two slices sprouted grain bread. Toast all four slices of bread lightly in a toaster over, until bread is soft and warm. Using a knife, spread the goat cheese evenly.
- Assemble the tuna, spinach, and mustard onto the sprouted grain bread, with the goat cheese as the top slice.