2011, Recipe 1: Parsley, Capers & Lemon Tuna Sandwiches

 Recipe courtesy of Real Simple
  •  2 6-ounce cans of tuna packed in water (drained)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 1 tablespoon capers, roughly chopped
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 8 slices sandwich bread
  1. In a medium bowl, combine the tuna, oil, pepper, parsley, capers, and lemon zest and juice.
  2. Form sandwiches with the bread.
Results: I wanted to try a new, lighter tuna sandwich... I didn't love this one.  Tuna really benefits from my fave recipe (boiled egg, SWEET relish, mayo, a touch of mustard).  The lack of mayo was not good look.  I only made half of this recipe in case I didn't like it.  Good call.  It was a little too salty so if you use this, don't use the brine from the capers.  I'm going to see if mixing mayo into the leftovers will improve the result.


Patti said...

You're better than me - I need my tuna with mayo, relish, onion, relish and an egg. I wouldnt even consider it another way. I think your idea about the mayo might work. Just add your traditional flavors back in gradually until it tastes like something palatable - lol.

K. Rock said...

I have tried tuna without my sweet pickle relish and it was garbage. I gotta have it, and the egg. I cut down on the mayo by adding in a little (good quality) italian dressing to moisten everything up. Hope you can redeem this batch.

Jameil said...

I need the sweetness. Even the mayo didn't do it for me. Regular tuna sandwiches from here in out I suppose... UNLESS it's a seared tuna sandwich with fillets. I need one of those soon!!