Tag Archives: sandwich

Tuna Salad

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I’m not a tuna fan.  Opening a can of tuna is one of my least favorite things to do in the kitchen.  My husband, however, is a huge fan.  HUGE.   We have very different tastes, to put it mildly.  One day he came home with tuna salad from the Whole Foods deli.  He remarked about how amazing it was and how I should try it.  I did.  For tuna salad, it was pretty good.  Then I saw the price.

$10,99 a pound.  Seriously!?!?  Are there gold flakes in it?  I pay less for steak! That’s right, you can go to the meat counter and get a nice steak for less money.  And I’m paying more for tinned tuna?  Consider the gauntlet thrown.  Can I make this cheaper?  Yes, I can! Even using dolphin safe, pole caught, made in America tuna. Although, this recipe would be much, much cheaper using less expensive tuna.  Not that I would.  I’m all for made in America.

First, I had to deconstruct the Whole Foods salad.  Corporate espionage, if you will.  The tuna was definitely higher end, and the salad was studded with olives.  Where go olives, there are usually capers.  The usual suspects of onion and celery were there in the salad as well.  Seriously, this was no big deal.  And, I got to customize it.  My husband likes a wet salad, so I added lemon.  I also added garlic powder.  I’m not a fan of biting into raw garlic.  Finish the whole thing off with some mayo, salt and pepper, and….. mission accomplished!

These measurements are relative.  It’s not like you can really mess this salad up.  If you like more onion or celery, by all means you more!

Tuna Salad
Makes about 2-3 Servings

2 5 ounce tins of tuna, drained
1/2 stalk celery, chopped fine
1/4 onion, chopped fine
1/4 cup olives, medium chop
1 tablespoon capers, drained
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/3-1/2 cup of mayonnaise (to taste)
Salt and Pepper to taste

Combine the tuna, celery, onion, olives, capers and garlic powder in a bowl. Break up the chunks of tuna if they are too large.  Add mayonnaise until you reach your preferred consistency. Sample the salad and salt and pepper to taste.

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Smørrebrød- Shrimp

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smørrebrød shrimpI have more than a few close friends that don’t eat chicken, beef, pork, etc.  They confine their meat sources to seafood, for health and ethical reasons.   On the other hand, husband is an unabashed carnivore.   So, this blog won’t veer too far from animal meat sources.  However, every once in a while, I will come across an awesome sounding recipe and make a seafood dish as tribute to my wonderful seafood eating friends.  When research items for my smørrebrød post, I came across this pretty amazing version of the Danish open faced sandwich and couldn’t resist giving it a go.

If you are looking for an easy appetizer, or luncheon dish, this is it.  It’s pretty much just assembly.  No real work of any consequence, yet you end up with a very high impact dish.  This is a fairly minimal, clean dish and the flavors work very well together.  While the look is amazing, the taste is not overly complicated.  Some of my taste testers preferred a pinch of salt added to the sandwich, so you may want to consider that as a finishing touch.

This recipe is inspired by a recipe I found on Epicurious.

Shrimp Smørrebrød
Makes 8 Sandwiches

1/4 cup chilled heavy cream
1/4 cup sour cream
2 tablespoons drained bottled horseradish
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
2 firm-ripe California avocados
1 tablespoon fresh lemon juice
8 leaves Boston lettuce, rinsed and dried
1 pound large-jumbo shrimp (16), steamed, peeled, chilled and deveined
Cut Chives
1 1/2 tablespoons drained bottled capers

In a mixing bowl, whip heavy cream to soft peaks. Add sour cream and horseradish and whip until stiff. Set aside.

Cut the crust off of the rye bread and make uniform squares or rectangles. Generously butter bread. Set aside on serving plate.

Peel and slice avocados, place in a bowl and toss with lemon juice until thoroughly covered. Set aside.

Place a lettuce leaf on each piece of buttered bread. Layer avocado, shrimp, cream, chives and capers on each sandwich. Serve.