Lemon-Tuna Sandwich with Plantain Buns
A classic tuna sandwich gets an update! This Paleo Lemon-Tuna Sandwich with Plantain Buns is packed with lean protein, fresh lemon, dill, and all in a homemade plantain bun. The best light and refreshing Paleo lunch recipe.
A light lunch that’s packed with protein
In need of a light lunch that’s packed with good lean protein? A smoothie with protein powder isn’t your only option. This Lemon-Tuna Sandwich with Plantain Buns is an amazing little sandwich! It’s packed with good quality tuna that delivers an amazing amount of protein. And a fresh tang from the freshly squeezed lemon and extra creaminess from a dollop of vegan mayo. Add that to a freshly homemade Paleo plantain Bun and you have yourself an epic lunch.
It can be hard to stop at only one
It’s true. I’ve tried telling myself that I only need one small sandwich for my lunch, but it’s so hard to stop at only one! So do yourself a favor and just plan your macros around at least two of these little tuna sandwiches. They’re just the perfect size for an easy grab-n-go lunch, so really it makes sense to grab one sandwich for each hand! Right? The plantain bun is simply amazing for this sandwich. It’s slightly sweet, yet a little savory.
A homemade gluten-free bun that’s EASY
Okay, a show of hands here, how many of you have tried making your own gluten-free buns and they just didn’t turn out? And how many of you have bought gluten-free buns/bread and it may have tasted pretty good, but the price tag was pretty steep? Grab just a few easy ingredients and make these gluten-free buns! They’re easy to make and pretty fail-proof too. One batch of these Paleo buns and you’ll have 8 perfect buns.
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Put these little sandwiches together in 3 easy steps
The first thing you’ll need to do is make the Paleo Plantain Buns. While they’re in the oven baking, begin whipping up the lemon-tuna mix.
The second part is making the Lemon-Tuna mixture. In a medium bowl, add two cans of drained tuna. Add the mayo, dill weed, sea salt, black pepper, and freshly squeezed lemon. Stir together until nice and creamy. (Side note: begin with 2 tablespoons of mayo and add more as needed) Set the bowl aside (or in the fridge to keep cold).
The third part is compiling the sandwiches. Once the buns are done baking and have cooled slightly, slice them open to lay like buns. Place one romaine lettuce leaf on the bottom, then a hefty spoonful of the lemon-tuna mixture, then place the top on the bun. Repeat with all buns or as many as needed for that serving
A classic tuna sandwich gets an update! This Paleo Lemon-Tuna Sandwich with Plantain Buns is packed with lean protein, fresh lemon, dill, and all in a homemade plantain bun. The best light and refreshing Paleo lunch recipe.
- 2 cans tuna, in water
- 2-3 Tbsp mayo (I used vegan mayo for egg-free)
- 1/2 lemon, freshly squeezed
- 2 tsp dill weed
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 6 Paleo Plantain Sandwich Buns (Recipe in post)
- romaine lettuce leaves
- lemon wedges
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Make the Paleo Plantain Sandwich Buns (recipe link in post). While the buns are baking, prepare the Lemon-Tuna Mixture.
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In a medium bowl, add the two cans of drained tuna. Add the mayo, freshly squeezed lemon, dill weed, sea salt, and black pepper. Stir together until nice and creamy. Side note: Begin with 2 tablespoons of mayo and add more as needed.
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Once the buns have finished baking and have cooled, slice them open to lay like a bun. Place one romaine lettuce leaf on the bottom half of the bun, a hefty spoonful of lemon-tuna mixture, then place the top of the bun on top. Repeat for as many sandwiches as you need. Serve with a lemon wedge on the side.
For leftovers store the bun and lemon-tuna mixture separately. Store the lemon-tuna mixture in an airtight container in the fridge for up to 4 days. Store the Paleo Plantain Buns in an airtight container on the counter/pantry for up to 2 days. Build the sandwiches right before serving/eating.
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