This is a great way to add a little nutrition and colour to your tuna sandwich!
1/2 a can of tuna
Lemon juice from 1/4 of a lemon
1 tsp of Applewood Smoked Sea Salt
1/2 tsp of Apple Cider Vinegar
1 tablespoon of Mayo or Veganaise
Bread of your choice
2 Garlic cloves
1 large Radish
Chopped Carrot tops
Boil a peeled beetroot until soft. Mash it and add to tuna.
Add in lemon juice, Applewood smoked sea salt (grocery store item), apple cider vinegar, and mayo or veganaise.
Preheat the oven at 400 and roast radish and garlic cloves in EVOO for 20 minutes.
Toast your bread ( I chose pumpernickel)
Butter it. Mash on the garlic to the toast.
Add on the tuna mix. Slice up the radish and place over the tuna.
Lastly, take some carrot tops and chop (or use lettuce) and add to the sandwich.