Posted on 02/24/2021 5:42:38 AM PST by mylife
People, Mickey D has nothing that beats tuna on toast. :)
Green peppers or hot peppers added along with pickle mush on a cracker with egg or avocado.
Is it dolphin free?
I chop up green olives in mine and sometimes a hard boiled egg. But always onion and celery.
We ate tuna sandwiches especially on Friday’s during Lent. Mom would make the “onion and celery tuna” and when she wanted a change.. the sweet dill pickle tuna sandwich. So good...
I never knew about the citrus. Only a teaspoon, too. That’s barely any.
I never thought about adding capers.
I always toss in a bit of sweet relish as well (probably sacrilege).
I skip everything between mayo and tuna. Gack! Has to have celery and onions (yellow) though for crunch. Toast a ciabatta roll, plop on the mixed tuna, and a slice of Swiss and put back in toaster oven for another minute.
Mayo? As much as I like mayonnaise clogging my arteries, horseradish is my preferred condiment for tuna.
Most Mayo has lemon in it. And I prefer Solid White Albacore tuna. Costco Kirkland is very good.
always onion and celery.
So what is that crap sold at subway by some weird gay pedophile?
Now they claim it isn’t even tuna, and I am inclined to agree.
I think my dog (God rest the big shambling galoot) loved tuna and eggs over easy more than life itself..
Tuna Niçoise Salad
BY ANNA STOCKWELL
July 9, 2019
4.6
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch. The key is finding a dish whose prep won’t eat into valuable dozing-off-with-a-book-in-your-lap time. Enter this salad.
Ingredients
6–8 SERVINGS
¾
cup extra-virgin olive oil
¼
cup fresh lemon juice
2
Tbsp. Dijon mustard
1
tsp. honey
1
tsp. freshly ground black pepper
1
tsp. kosher salt, plus more
6
large eggs
1
lb. green beans, trimmed and/or new or baby potatoes, halved if larger
4
cups seedless cucumbers
3
cups oil-packed tuna
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt
Preparation
Step 1
Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Step 2
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
Step 3
Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
Step 4
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Step 5
Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.
You know, chicken isn’t the opposite, of tuna. Salmon is. The salmon swim against the current, while the tuna swim with it.
“drained Bread”
That’s hard to find.
Worst recipe ever!
Worst recipe ever!
I love horseradish but you’d have to use it very sparingly here.
That is correct!
What is your secret gastronomic recipe?
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