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
- In a medium bowl, combine the tuna, oil, pepper, parsley, capers, and lemon zest and juice.
- 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.
3 comments:
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.
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.
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!!
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