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.