Last Sunday we had tuna sandwiches along with kale chips, inspired by a recipe from Chef Dan Barber that ran in Bon Appétit. My husband declared this the best tuna sandwich he’d ever tasted, and I hope so. Because I have a confession to make about the ingredients. Namely, the list doesn’t include Bumble Bee. Let’s start with the bread. I got a sliced loaf of whole grain from La Boulangerie at the Larchmont Farmer’s Market. (Their French boule is incredible, too.)
On to the tuna fish. And here’s where I’m likely to get in trouble. I used Ortiz Bonito del Norte (white tuna in olive oil), that I got either at Surfas or Whole Foods, I don’t remember, but I do remember that we’re looking at $13 worth of tuna for two sandwiches. The tuna is caught by line and rod, which is environmentally friendly! It’s from Spain, is aged in olive oil, and it’s dolphin safe! And it’s $13 for 8 oz??? Okay. Moving right along, I mixed this heavenly tuna with just a dollop of mayo—you don’t need much if any—and some homemade celery salt (simply celery seed, below, + sea salt). Crack a little fresh pepper in there, too.
Then I slathered one slice of the toasted bread with mayo (wish I’d had some Kewpie mayo left, which would have been amazing, but we’re out), and Mendocino Suds & Seeds Mustard on the other. I spooned the tuna onto one of the slices, topped with thick shavings of parm and some Bubbies Bread and Butter Chips. Et voila, pure nostalgia at its grown-up best. I’ll post later about the super yummy kale chips, because they knocked this combo out of the park.