NOT your 1950's tuna salad sandwich

So you could open a can of tuna, mash it into some mayo, maybe add in some minced onion and celery and slap it on some Wonderbread. Or you could:

Poached Tuna Marinated with a Caper Anchovy Sauce (Hazan):

These are frozen tuna steaks from TJ's, so devoid of oil content that they aren't much good for anything else.



Freshly-made mayo:


Blended with the marinated tuna (over-blended)


Freshly baked bread:



On the plate. Not a very good shot since the ravenous hordes were clamoring for their gruel, but well worth the effort.


Oh, yeah, some warm blueberry pie for dessert:


Bill/SFNM

I know it wasn't your intent, Bill, but looking at the salad, all I can think of now is a plate of vitello tonnato.

This is a good thing.

Dmnkly wrote:I know it wasn't your intent, Bill, but looking at the salad, all I can think of now is a plate of vitello tonnato.

This is a good thing.

Dom,

Actually, the tuna recipe is riff on vitello tonnato that Hazan did at a friends house when she didn't have access to veal. I would NOT use tuna this crappy on such an exquisite dish.

Bill/SFNM

Bill/SFNM wrote:

Dmnkly wrote:I know it wasn't your intent, Bill, but looking at the salad, all I can think of now is a plate of vitello tonnato.

This is a good thing.

Dom,

Actually, the tuna recipe is riff on vitello tonnato that Hazan did at a friends house when she didn't have access to veal. I would NOT use tuna this crappy on such an exquisite dish.

That definitely explains it

Wow. I made tuna salad yesterday, too, and I thought I was getting all fancy throwing some capers and caper juice in the mix. What a hack.

I've used mediocre tuna steaks the same way--grilled or seared, they're terrible, but shredded in a tuna salad, awesome. The last time I made it, I stirred in some leftover homemade chimichurri. Quite good. Not bake-your-own-bread-for-the-sandwich good, but still...

Bill/SFNM wrote:On the plate. Not a very good shot since the ravenous hordes were clamoring for their gruel, but well worth the effort.

Bill,

Never has clamoring for gruel sounded so appealing.

Enjoy,
Gary

Dom, Gary, and crrush all make trenchant, not to mention on-point, comments, but to me what's stunning is that AVOCADO!!!

What perfection! What Elegance and Simplicity!

And, above all, What Obvious Perfect Ripeness!!

Sigh, fat chance we'll ever see anything its like.

Geo

I was reading the post about canned tuna and was thinking that i dont eat tuna that much because i really dont have a good reciepe for a good tuna sandwich because i only know one way of making it and it goes like this

can of tuna in olive oil
onion
pepper
and thats it kinda sucky i know thats why i dont eat it

...... so whats your tuna sandwich creation?

I like tuna-in-olive-oil with lemon juice and lemon zest, freshly chopped flavorful green olives like picholine, scallions, and a little dijon mustard.

sounds tasty have to try it.

plus mayo and capers and maybe a little thyme.

Geo