Did I ever tell you that I went to a private school that served us lunch each day? We were not allowed to bring home lunch, as our lunches (and morning snack in elementary school) were included in the tution. The only time I ate sandwiches was at home during the summer, but not a lot `cuz Mom sent us to Summer School most years for extra credit.
Now, as an adult, I love a good sandwich. I’m not talking about the ever popular PBJ, not my thing. I want something that is going to fill me up for my mid-day meal.
So, on this beautiful sunny day, I started to root around in the pantry and found a jar of kalamata olives, capers, dill pickle relish and a can of water-packed Tuna, DING DING DING! Let’s make Tuna Salad Sammies.
I chopped up some sweet white onions, celery and fresh flat leaf parsley; add dried dill weed, S&P, garlic granules (oops not in the photo, sorry), celery seeds and a small pinch of cayenne for punch. I mixed everybody up in a large bowl with just a whisper of mayonnaise along with the afore mentioned ingredients, chopped, covered and set aside to marry in the `fridge for about an hour. To assemble, I toasted very lightly some 12 grain bread, added a big handful of baby lettuce, a schmear of mayo, a big scoop of tuna salad, slice and serve with your choice of sides.
Auntie’s Jazzed Up Tuna Salad
7oz. can Tuna
¼ C. each:
Kalamata Olives, chopped
White Onion, chopped
Flat leaf Parsley, chopped
½ tsp. granulated Garlic
½ tsp. dried Dill Weed
¼ tsp. Celery Seed
Small pinch of Cayenne
S&P to taste
Mayonnaise to taste
Mix everything in a large bowl, cover and refrigerate for about one hour and serve as a sandwich or on a fresh green salad with chopped veggies.
Oh, wait, how about stuffing a beautiful hollowed out tomato? Or maybe on crackers or pita chips? The possibilities are endless with this versatile Tuna Salad.