Tuna Salad Sandwiches

Despite the summer heat, we have been busy working on some over-due home and garden projects. Sometimes after working all afternoon, the idea of standing over a hot stove to make dinner feels like a particularly cruel form of punishment. Thankfully, with all the fresh vegetables this time of year, it is easy to make a whole meal out of various fabulous salads. This week, I researched some recipes for tuna salad to satisfy a sudden craving. While some versions of this deli staple can be disappointingly bland in flavor, this bright tuna salad is enlivened with a burst of lemon zest and a bounty of fresh herbs.

Ingredients:

10 to 12 ounces canned tuna, drained

2 to 3 celery stalks, diced

¼ cup white or red onion, diced

¼ cup green olives, chopped

2 to 3 garlic cloves, minced

2 tablespoons fresh chives, minced

1 tablespoon fresh tarragon, minced

1 tablespoon fresh dill, minced

1 fresh jalapeno, seeded and chopped (optional)

¼ teaspoon paprika

Zest and juice of one lemon

2 tablespoons olive oil

¼ to ⅓ cup mayonnaise

Salt and fresh ground black pepper

Options for serving:

Fresh salad greens

Pickled sweet peppers

Slices of bread

Sliced cheddar for melts

Directions:

In a mixing bowl, combine the tuna, celery, onion, olives, garlic, fresh herbs, jalapeno (if using), paprika and the lemon zest. Use a fork to flake the tuna and evenly combine the ingredients, being careful not to overly mix.

Next add the lemon juice and olive oil, stirring gently to combine. Then, add the mayonnaise and mix until just combined. Season to taste with salt and black pepper. Cover and let chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Toast bread and assemble sandwiches with greens, sweet peppers, and a generous portion of the tuna salad.

Notes:

As it is the main ingredient, look for the best canned tuna you can find, such as wild and line-caught varieties. Either packed in water or oil will work for this recipe; however, I tend to think the oil packed has a superior flavor. For this recipe you will need two standard cans of tuna, which usually come in 5 or 6-ounce sizes. I have sometimes found large 12-ounce cans in some stores.

As with many recipes for tuna salad, there is a lot of room for substitutions or additions. Instead of the green olives you could try using capers, or even chopped pickles. If using dried herbs instead of fresh use the ratio of 1 teaspoon dried for 1 tablespoon fresh.

I served this on a toasted pumpernickel bread from a bakery in Walla Walla, but it would be lovely with any favorite sandwich bread such as French, sourdough, or whole wheat. I also served it with fresh salad greens from our garden and some Mama Lil's peppers. With an ice-cold glass of rosé, it was a perfect summer meal on the deck.

For an alternative way of serving, try making tuna melts. Spoon the tuna salad on slices of toasted bread to make open face sandwiches. Cover the tops with slices of mild or sharp cheddar, and place on a baking sheet. I like to top my cheese with a pinch of paprika. Then place in an oven under the broiler, and toast until cheese is melted, about 3 to 5 minutes.

Enjoy!