MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tuna-Salad Sandwich, Julia Child Style
Categories: Seafood, Vegetables, Sauces, Breads
Yield: 2 Servings
MMMMM-------------------------TUNA SALAD------------------------------
5 oz Can tuna packed in oil;
- drained
4 tb Mayonnaise; preferably
- Hellmann's, more for
- spreading
3 tb Celery; fine chopped
3 tb Onion; fine chopped
4 Cornichons; fine chopped
1 tb Capers; rinsed, patted dry,
- chopped if large -OR-
5 Olives; pitted, chopped
Fresh lemon juice
Salt & ground white pepper
2 tb Fresh chives or parsley;
- chopped (optional)
MMMMM--------------------------ASSEMBLY-------------------------------
2 Toasted English muffins -OR-
4 sl Untoasted white bread
4 Soft lettuce leaves
4 sl Tomato slices
4 sl Onion; thin (optional)
Tuna Salad:
Using a fork, mash the tuna with 3 tb mayonnaise. Add the celery,
as much onion and chopped cornichons as you'd like, and the capers
or olives, and toss to combine. Add a squirt of lemon juice, some
salt (go easy at first) and pepper. Taste and see if you'd like
more mayo, onion or cornichons. Add more lemon juice, salt and
pepper to taste. Stir in the chives or parsley, if you're using
either. The tuna salad is good to go as soon as it's made, but it's
even better after a couple of hours in the fridge.
When you're ready to serve, spread the muffins or bread with a
little mayonnaise. If you're using English muffins, do what Julia
did: Make open-face sandwiches. Put a leaf of lettuce on each
muffin half, top with tuna salad and finish with tomato and onion.
If you're using sliced bread, prepare traditional sandwiches: Top
each of 2 slices of bread with 1 piece lettuce, tomato, and onion,
then spread over the tuna and finish with remaining onion, tomato,
lettuce, and bread.
Recipe by Julia Child
Adapted by: Dorie Greenspan
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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