Wednesday, 3 November 2010

TUNA SALAD SANDWICH



The very first time I had a tuna sandwich I was hooked. It became my favourite lunch, favourite sandwich, favourite snack! I loved it! I was in my teens, and I quickly learned how to make it: Mix canned tuna fish with mayonnaise, chopped celery, chopped onions, throw it between two slices of white bread and you're in business. Being Greek, I soon started adding lemon juice, an ingredient Greeks try their best to use in every recipe, even if it's a dessert. I experimented with different breads, I added garlic powder (don't try it), I added herbs, but I never strayed too far from the original. Until I ran into a version of this recipe on the Simply Recipes website. It's a little different from your basic tuna salad recipe, but it's full of good tasting ingredients. I still like the original, especially when my mother makes it, but this version of tuna salad is also a winner! It's probably one of the best ever tuna salads! 

To make this or any tuna salad, I always buy tuna packed in water. I drain the water and add a bit of good olive oil which helps all the ingredients fuse together. If you make it, have it on a sandwich with lettuce and tomatoes, or even eat it on a bed of lettuce without the bread. However, if you do choose to turn it into a sandwich, use a hearty, solid kind of bread. And please, enjoy it. It is really good! 

I made this sandwich for our dinner today, Wednesday, November 3, 2010. It's the day after Election Day. The candidate I supported, Joe Sestak for US Senate, the best man for the job, lost in a close race. I was very disappointed, especially since the winner, a man who is known as Darth Vadar Toomey, is more right wing than Metternich ever was. I don't drink ... But why not enjoy the comfort of a tuna salad sandwich for dinner, I thought! 

May we somehow come out of this political mess ... 

Ingredients:

2 cans (7 ounces each), tuna fish, packed in water
1 teaspoon olive oil
1/2 cup ricotta cheese
3 tablespoons mayonnaise
1/4 or of a purple onion, chopped finely
3 celery stalks, chopped finely
2 tablespoons of capers, rinsed well
Juice of one lemon

zest of half a lemon
1 tablespoon minced fresh dill
1 tablespoons minced fresh parsley
1 teaspoon of Dijon mustard
lettuce and sliced tomatoes, optional
sliced bread, your favourite, lightly toasted

Directions:

Drain the tuna fish and mix all of the ingredients. Serve on toast, with lettuce or tomatoes. You can also have it plain, open-faced, or in lettuce cups, if you would rather forgo some or all of the bread.