Mediterranean Tuna Salad on Flax Buns

1 egg
1/4tsp. baking  powder

up to 1/2c. flax meal

up to 1/4c. finely grated parmesan

tuna

artichokes, chopped

sea salt & black pepper

Kalamata olives, chopped

plain Greek yogurt

olive oil

boiled eggs, diced 

pecans, chopped

There's a lot to be said for traditional tuna salad.  How can you possibly resist that timeless combination of mayo, tuna, eggs, pepper and pickles (always dill, of course)?  Served with a thick slice of sharp cheddar... mmm...  Sometimes though, it's good to shake things up, or perhaps you're loathe to buy a whole jar of mayonnaise just for tuna.  Serve this Meditteranean twist on the classic on a flax and parmesan bun-- because sometimes tuna over spinach just doesn't cut it.

Two cans of tuna and two boiled eggs is usually the right serving size for this.  Toss them in a bit of olive oil until coated, then add the olives, artichokes and pecans for some crunch (pine nuts are another option).  Stir in enough yogurt that it's the consistency you prefer, then season with sea salt and black pepper.

For the bun (recipe courtesy of I Breath... I'm Hungry...), just mix the flax, egg, parmesan and baking soda together until it forms a dough.  Pat into shape and bake at 350° for 10 minutes, then slice in half and toast the sides until lightly browned.  Spread with some goat cheese, pile on the tuna and some arugula if it's on hand, and enjoy the flashbacks to your childhood.