In the 70’s I would take five cans of tuna, a jar of mayonnaise and a box of crackers for my lunch on a 5 day canoe trip in the Atchafalaya Basin.  Today on the Wetland Wanderer, I can make a heartier tuna sandwich.  I use what ever is in the refrigerator.  Here’s a list for the last batch.

2                    six ounce cans of tuna

3                    hard boiled eggs

1                    carrot

1                    red bell pepper

3          spears of dill pickle

      ¼         cup of red onion

      ¼         cup of celery

      ¼         cup of zucchini

1                    can of green chilies

10                dashes of Tabasco Chipolte Sauce

4                    spoonfuls of Tabasco mayonnaise

2                    spoonfuls of hot mustard

salt and pepper

lettuce and tomato to garnish  

Chop the vegetables and eggs.  Mix with tuna.  Season with Chipotle, salt, and pepper.  Stir in mustard and mayonnaise.  Garnish whole wheat bread with lettuce and tomatoes.