Tuna Sans Mayo

The other day my business partner, Matt, and I had planned to work through lunch. Matt had brought food for lunch and said he had plenty for two, asking if I’d like to share. I was glad to join saving the time I generally spent thinking about what I should eat, since I generally haven’t given things like lunch much thought until I find I’m really hungry.

Matt advised that he had brought Tuna fish for sandwiches, a salad, some fruit and multigrain chips. He then added that the Tuna was made sans mayo, using mustard and relish instead. Also offering that I could either add mayo or pass on the sandwich if I wanted. Having used mustard and mayo, I was interested to see how the Tuna tasted this way.

I found the Tuna to have a nice summery flavor. The mustard, a Belgian one according to Matt, and relished provide a nice tang, sweetness and crunch in the sandwich. Generally I add celery for crunch and found the relish worked well. We enjoyed the sandwiches on multigrain bread, which added a nice texture and even more crunch. As I ate the sandwich I felt the need to ask Matt a question, to which I assumed I knew the answer since we’re both in very similar places. When I asked Matt if the food was organic, without hesitation he said “Absolutely.”

The omission of mayo Matt shared was for caloric reasons, based on his love of mayo, a love I share. However I found this sandwich to be more then healthier, I found it refreshing. Health benefits became a side issue once I began to eat.

So why am I posting about a Tuna sandwich for lunch? How is this significant to those who might read it?

It’s significant for a number of reasons. First, think of the health benefits of a non mayo sandwich. Beyond that it’s a great way to enjoy Tuna fish in the summer. But look even deeper and you’ll see how this applies to the green palate.

Matt brought his food items in reusable containers, eliminating any wrappers, Styrofoam or other that may have gone to a land fill. His ingredients were organic which benefits me and the environment. We didn’t create a carbon footprint from driving somewhere to pick up lunch. The act of creating and sharing a meal forms a deeper connection between us. And it tasted better then probably anything else I would have picked up.

Thanks Matt for sharing your green palate Tuna.