My adventures with tuna sandwiches
The Beginning
I ate tuna sandwiches as a kid, ordered it at the deli and at diners. The traditional mayo, celery, and pickle combo.
After finding my way into the Kitchen
When i started to make them at first, i replaced the celery with the stems of lettuce, (cause i wasnt a celery fan) and eventually i started to make more of a pasta salad, and started to make a sweet and tarragon version of tuns salad. Reading a package of ready made tuna salad i discovered vinegar on the list. A new dawn, one went the lemon, in with the vinegar.
The real epiphany
Staying at my aunt's house in europe and making sandwiches for the long train ride ahead of me, i made a tuna sandwich with no mayo. she didnt have any. I also used oil packed tuna (but i didnt give it enough credit at the time) i also used her homemade pickle, which turned out to be much spicier than what i was used. wow, there was nothing else like it.
The mess
Soon my tuna took on a life of its own, spicy, sweet, tangy, huge ingredient list, i even used to put in leftover salad.
the english
I started to travel to england regularly and often found my meals in the grocery store sandwiches, (which are so much better than what we get in the US) and basically corn came into the mix, mayo was back, and the list grew longer.
simple food
i took a step back, most of my cooking i had started to simplify, finding better flavor in simple food. i tried to recreate the tuna "sandwiches" i ate as a kid, tuna, relish and mayo. eaten with crackers but the spark wasnt there.
rediscover
tuna packed in oil was really the break i was looking for, there was flavor there that i need, the flavor of fish had been missing.
modern times
my official tuna salad recipe.
one can tuna packed in oil, drained
heaping tablespoon mayo
a nice serving of (good quality) relish
a nice amount of tabasco (im not shy with spice)
a couple tablespoons vinegar (usually red wine)
serve with pepper and poppy crackers
You have no idea how passionate i am about this, love it, and it is so far away from the established tuna salad, run with it go wild, dont make what everyone else does. do youre own thing. Be yourself with tuna.
The Beginning
I ate tuna sandwiches as a kid, ordered it at the deli and at diners. The traditional mayo, celery, and pickle combo.
After finding my way into the Kitchen
When i started to make them at first, i replaced the celery with the stems of lettuce, (cause i wasnt a celery fan) and eventually i started to make more of a pasta salad, and started to make a sweet and tarragon version of tuns salad. Reading a package of ready made tuna salad i discovered vinegar on the list. A new dawn, one went the lemon, in with the vinegar.
The real epiphany
Staying at my aunt's house in europe and making sandwiches for the long train ride ahead of me, i made a tuna sandwich with no mayo. she didnt have any. I also used oil packed tuna (but i didnt give it enough credit at the time) i also used her homemade pickle, which turned out to be much spicier than what i was used. wow, there was nothing else like it.
The mess
Soon my tuna took on a life of its own, spicy, sweet, tangy, huge ingredient list, i even used to put in leftover salad.
the english
I started to travel to england regularly and often found my meals in the grocery store sandwiches, (which are so much better than what we get in the US) and basically corn came into the mix, mayo was back, and the list grew longer.
simple food
i took a step back, most of my cooking i had started to simplify, finding better flavor in simple food. i tried to recreate the tuna "sandwiches" i ate as a kid, tuna, relish and mayo. eaten with crackers but the spark wasnt there.
rediscover
tuna packed in oil was really the break i was looking for, there was flavor there that i need, the flavor of fish had been missing.
modern times
my official tuna salad recipe.
one can tuna packed in oil, drained
heaping tablespoon mayo
a nice serving of (good quality) relish
a nice amount of tabasco (im not shy with spice)
a couple tablespoons vinegar (usually red wine)
serve with pepper and poppy crackers
You have no idea how passionate i am about this, love it, and it is so far away from the established tuna salad, run with it go wild, dont make what everyone else does. do youre own thing. Be yourself with tuna.
Comments
Post a Comment
Don't have a blogger account? Use the drop down and select Name/URL