PB and T (Peanut Butter and Tuna) Recipe
May 3, 2012
This specialty PB&T(Peanut Butter and Tuna) recipe won Justin Brownell a “Chef for a Day” at his junior high school in Wappingers Falls, NY, by entering the “Stirring Up Health™” recipe contest. Justin enjoys getting into the kitchen to try healthy foods and new tastes. “After eating at a Thai restaurant and liking a seafood dish with peanut sauce, I tried to create something similar to fix at home,” he explained. Justin realizes he feels better and is able to perform better at school and during afterschool sports when he’s eating healthy foods.
2 Tbsp. natural creamy peanut butter
1 Tbsp. fresh lime juice
½ Tbsp. rice wine vinegar
½ tsp. low sodium soy sauce
1 garlic clove, minced
½ tsp. ginger
½ tsp. curry powder
1 tsp. sweet red chili sauce
2 Tbsp. low fat mayonnaise
½ tsp. freshly ground pepper
1 (5 oz.) can tuna, packed in water (*Can substitute canned chicken for a PB&C)
2 Tbsp. fresh cilantro, chopped
2 Tbsp. scallions, sliced
2 Tbsp. walnuts, chopped
¾ c. red cabbage, thinly sliced
6 baby carrots, thinly sliced
1 small red bell pepper, thinly sliced
3 small whole wheat sandwich wrappers
- Microwave the peanut butter for 30 seconds in a medium-size microwavable mixing bowl.
- Whisk the heated peanut butter and add the next 9 listed ingredients, mixing well.
- Drain the canned tuna and add to the mixing bowl, along with the cilantro, scallions and walnuts. Toss the ingredients.
- Spread 1/3 of the tuna mixture in the middle of each sandwich wrapper.
- Top each wrapper with 1/3 each of the red cabbage, carrots, and red bell pepper.
- Roll the wrappers up by folding in the long sides first, then rolling from bottom to top, as tight as possible.
- Cut in half on the diagonal.
- Serve with 1% or skim milk and fresh fruit to include all 5 MyPlate food groups in this meal.
For more award-winning recipes from the 2012 Stirring Up Health™ Recipe Contest, click here.