Wednesday, April 25, 2007
Due to popular remand, I offer you the amazing Tuna Mayo sandwich recipe, courtesy of Rajiv the Red.
1. Tin of BC Wild Albacore Tuna.
2. Organic Baguette, purchased from Organics on Bloor, 476 Bloor St West
3. Mayonnaise, if you have the time made this way. If not, you can make the time.
4. Dijon Mustard
5. Capers
6. Red Onion
7. Organic Romaine Lettuce
Split the baguette lengthways. I use a large, sharp bread knife, though there are other ways. If you have a good band-saw, for example, or a sharp laser. Spread the mayo and the mustard inside quite liberally, say 3 parts mayo to one part mustard. Again, a knife is good for this purpose, though try not to use one as large or sharp as the knife mentioned above. A softer, gayer knife would be good for this creamy, mustardy, mayowawy mix. If you don't have one, you can use your fingers or perhaps a chocolate finger if you don't have any of those. Then flake up the tuna and plonk it in chunks all along. I use a small fork but a more modern Tuna flaker can be employed. However, be careful to remove tuna from the tin first for more effective edibility. Empty tin can be used as a flavoursome bird bath for birds or an aspirational pond-dwelling for a shrimp. Or both.
Salt and pepper the tuna with salt and pepper, then place a significant amount of capers and chopped red onion on top. The best method is to take the capers in small amounts, even individually if you have the time and dexterity, and transfer them from the caper container to the soft, fishy landing strip. Chopped red onion is best achieved by peeling a red onion and then chopping it with a sharp chopping knife on a surface suited for chopping. Try a specially made chopping board if you live near a source. I chop it into small sizes, personally, but you can try medium or large if you prefer. Do not attempt to add the onion whole, even a trusted friend or counsellor advises this method. It will not be of sympathetic flavour or texture and your meal will be ruined.
Wash or don't wash the lettuce, that is a personal choice. I do wash it but only in moist air, since to introduce gushing water can instantly make the lettuce wet and difficult to dry out again without losing colour, shape and flavour. Read instructions on the back of the lettuce for more detailed information. To ensure there are no insects or creepy-crawlies caught hiding within the leafy filaments, I always introduce a few medium spiders to the lettuce for a couple of hours beforehand. Spiders eat everything both creepy and crawly but are completely allergic to lettuce, so they make ideal symbiotic partners for such an endeavour.
Drizzle a bit of Extra Virgin on top, ideally Olive Oil but any Mediterranean girl sufficiently young, juicy and hard-pressed with a peppery taste will do. Return the top of the sandwich to its rightful place and eat with mouth.
Tomorrow, digestion.
Sharon Jones and the Dap Kings - Fish in the Dish
|
1. Tin of BC Wild Albacore Tuna.
2. Organic Baguette, purchased from Organics on Bloor, 476 Bloor St West
3. Mayonnaise, if you have the time made this way. If not, you can make the time.
4. Dijon Mustard
5. Capers
6. Red Onion
7. Organic Romaine Lettuce
Split the baguette lengthways. I use a large, sharp bread knife, though there are other ways. If you have a good band-saw, for example, or a sharp laser. Spread the mayo and the mustard inside quite liberally, say 3 parts mayo to one part mustard. Again, a knife is good for this purpose, though try not to use one as large or sharp as the knife mentioned above. A softer, gayer knife would be good for this creamy, mustardy, mayowawy mix. If you don't have one, you can use your fingers or perhaps a chocolate finger if you don't have any of those. Then flake up the tuna and plonk it in chunks all along. I use a small fork but a more modern Tuna flaker can be employed. However, be careful to remove tuna from the tin first for more effective edibility. Empty tin can be used as a flavoursome bird bath for birds or an aspirational pond-dwelling for a shrimp. Or both.
Salt and pepper the tuna with salt and pepper, then place a significant amount of capers and chopped red onion on top. The best method is to take the capers in small amounts, even individually if you have the time and dexterity, and transfer them from the caper container to the soft, fishy landing strip. Chopped red onion is best achieved by peeling a red onion and then chopping it with a sharp chopping knife on a surface suited for chopping. Try a specially made chopping board if you live near a source. I chop it into small sizes, personally, but you can try medium or large if you prefer. Do not attempt to add the onion whole, even a trusted friend or counsellor advises this method. It will not be of sympathetic flavour or texture and your meal will be ruined.
Wash or don't wash the lettuce, that is a personal choice. I do wash it but only in moist air, since to introduce gushing water can instantly make the lettuce wet and difficult to dry out again without losing colour, shape and flavour. Read instructions on the back of the lettuce for more detailed information. To ensure there are no insects or creepy-crawlies caught hiding within the leafy filaments, I always introduce a few medium spiders to the lettuce for a couple of hours beforehand. Spiders eat everything both creepy and crawly but are completely allergic to lettuce, so they make ideal symbiotic partners for such an endeavour.
Drizzle a bit of Extra Virgin on top, ideally Olive Oil but any Mediterranean girl sufficiently young, juicy and hard-pressed with a peppery taste will do. Return the top of the sandwich to its rightful place and eat with mouth.
Tomorrow, digestion.
Sharon Jones and the Dap Kings - Fish in the Dish
|
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