A staple at my home is open face sandwiches made with combination of tuna-egg-tofu along with celery, green onions, peppers, grated carrots with mayonnaise, mustard and apple cider vinegar. And usually some fruit in season; current is pomegranate seeds. Topped with homemade broccoli sprouts. I often toast the bread and cut in bite-sized pieces and toss with the salad. Use your creativity and consider adding olives, capers, artichoke hearts, variety of nuts and seeds. Spice it up with curry powder or seasoning of your choice.
