Tunaldine and sardunamon -- hold the mayo

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Don't count out anchovies in that tuna salad you're making.

What do you call a salad made from canned sardines, pink salmon and yellow-fin tuna -- tunaldine, salmunadine or sardunamon?

There are lots of other possibilities, but anyway you spell it, this is a far tastier salad than tuna alone. I've even used anchovies.

I add the water or oil to the  bowl with the canned fish, plus lots of diced sweet peppers, onion and celery, though I didn't  have the last one this time. The dressing is Dijon mustard, fresh lemon juice and a generous amount of ground cumin -- all to taste.

A good proportion is one can of yellow fin, one of salmon and two of sardines, plus one of anchovies, if you dare.

This morning, I made my son a fish-salad sandwich on toasted whole-grain bread, adding a slice of cheddar cheese, organic spring mix, sliced tomato and hot sauce.

Later, for my breakfast, I piled four or five ounces of the salad on more organic spring mix, with my own dressing, reduced fat cheese, sun-dried tomato, Campari tomato and a little kimchi.

The one canned tuna to avoid is albacore, which is said to have the most mercury.

Layers of flavor for breakfast

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How much can you cram into your breakfast sandwich?


This morning, I started with two toasted slices of 100 percent whole grain bread, spread hummus on one and added organic salad greens, a small egg-white omelet with Aleppo pepper, a slice of muenster cheese, smoked wild sockeye salmon and Dijon mustard.


If  I had pesto, it would be at home in this sandwich. I ate a Campari tomato with za'atar thyme mixture on the side, along with kimchi, but tomato slices with za'atar would work, too. I'll try that tomorrow. Everything in my sandwich -- except Aleppo pepper and za'atar -- can be found at Costco. Fattal's Syrian Bakery in Paterson stocks the pepper and thyme mixture.


My eating habits have come a long way since the 1980s, when I'd eat an Egg McMuffin (photo) for breakfast, drink coffee and finish with a cigarette.