You Loved These As a Kid, Now Rediscover Them As An Adult.
I have always loved tuna sandwiches. My mother packed these in my lunch quite often when I was in elementary school. She liked to alternate them with egg-salad sandwiches. Can you picture just how popular I was in the lunchroom, as I opened up those two rather smelly bundles of goodness? Yes, I was often bullied, but at least I didn’t have to eat the questionable cafeteria food. Seeing this delicious recipe from Sarah brought back those memories.
Of course, there have been concerns raised about the amount of the heavy metal mercury that was discovered to be lurking in tuna. The problem with the toxicity of such heavy metals is that they get absorbed into your bones, in the same way that calcium does. Heavy metal toxicity can manifest itself in symptoms as mild as nausea and vomiting, or as serious as central nervous system dysfunction, heart problems and anemia.
But there are vast differences in the types of tuna fish that are caught and put up in cans, and the amounts of mercury that are present in their flesh. There are two main kinds of canned tuna, namely chunk light and solid, chunk white tuna. All chunk white tuna comes from the albacore tuna fish. The mercury levels for albacore tuna are nearly three times higher than those found in the chunk light tuna, which comes from the smaller skipjack tuna fish.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: When choosing tuna for your family, be sure to look for chunk light tuna, NOT chunk white tuna. With chunk light tuna’s much lower mercury levels, it is safe for children under 6 to eat up to three 3-oz. servings of this type of tuna per month. Older children and adults can safely eat one 3-oz. serving once each week. 3 ounces is a little more than half of a standard 5-oz. can of tuna. Source: www.edf.org (The Environmental Defense Fund)
Recipe and image courtesy of Sarah at Sarah Titus
YUMMY!