Not Agnes' Tuna Salad Sandwich

• 1 cup Frozen spinach, thoroughly drained of water.
• 1 Clove garlic, very finely minced.
• 4 Marinated fire roasted red pepper, roughly chopped.
• 1 cup Flat leaf or curly parsley, roughly chopped.
• 1 teaspoon Dried dill
• 1 teaspoon Crushed red pepper flakes to taste.
• 1 teaspoon Fresh basil, (Dorot brand frozen basil cubes work great for this.)
• 1 teaspoon Organic raw apple cider vinegar
• 1 5 Oz can of Albacore Tuna packed in water.
• Good extra-virgin olive oil.
• Sea-salt and fresh ground black pepper to taste.
• 1 Baguette, or other crusty bread.

1. Heat a medium saute pan and add some olive oil. Saute garlic until fragrant.
2. Wring (with your hands) as much as the water out of the spinach as possible. We want to control the amount of moisture as much as possible. To that end, dump the tuna out in a colander in the sink or over a container to drain.
3. If using curly-leaf parsley, add to the pan and wilt, slightly, before adding the spinach, peppers and spices. For flat leafed, add in with all the other vegetables and spices.
4. The point here isn't to cook the vegetables, but rather to "wake them up." Remove from heat after four or five minutes.
5. While veggies are still hot, using a fork combine with tuna and adjust seasoning. Add olive oil and mix until thick, creamy consistency is reached.
6. Hit with a splash of the vinegar, taste and adjust.
7. Cut the bread sandwich-style, drizzle with olive oil and toast in the oven or on a pan until a crisp crust surrounds soft insides.
8. Apply tuna salad mix liberally to toasted bread slices and enjoy with your favorite soup, salad, or television show.

frozen spinach, clove garlic, red pepper, curly parsley, dill, red pepper, fresh basil, apple cider vinegar, of albacore, extravirgin olive oil, salt

Taken from food52.com/recipes/33336-not-agnes-tuna-salad-sandwich (may not work)