TUNA SALAD SANDWICH
Quantities are for one person as her big meal of the day
Think of three separate components: the Spread, the Chomps, and the Baguette
THE SPREAD (smooth, for use either as a spread on the bread or tossed into the Chomps as a salad.)
½ cup Italian parsley leaves, washed, dried, and chopped
½ cup extra-virgin olive oil, plus more as needed
¼ cup roughly chopped green olives, such as Castelvetrano (or use a Brushetta from a jar)
3 or 4 anchovy fillets, chopped
¼ cup chopped celery
1 TB chopped capers
2 TB mayonnaise
Zest of ½ lemon
¼ cup chopped red onion
3 TB chopped dill pickle
Salt and pepper
For a smoother Spread, run all the above ingredients through a food chopper. Except the celery. Hand chop the celery to retain the great crunch it adds to the salad or sandwich.
THE CHOMPS
Handful of lettuce leaves or arugula or watercress
8 ounces best quality oil-packed-tuna, drained, broken into chunks
Tomato slice, medium chopped
Thin slices of red onion
Bean sprouts to taste
Salt and pepper
THE BAGUETTE
Do I have to say, “Buy the best sandwich bread?”
Open the baguette and spread the Spread.
Starting with the Tuna Chunks, add the tomato slices, the onion, the lettuce, and lastly, the sprouts.
Salt and freshly ground pepper everything and then trickle high quality EVOO over the inside of the sandwich.