Tuna Salad on Sourdough

Tuna salad offered at many deli counters and supermarkets often is nothing like what my mother made. One of her secrets was that canned tuna must be completely drained of excess water.

This recipe is slightly different from my mother’s. But served on toasted slices of sourdough bread, this sandwich is just as good as any I’ve tasted.

Recipe

• 1 (12-ounce) can solid white tuna in water, drained
• 1/4 cup sweet cubes or relish
• 1/3 cup onion, finely chopped
• 2 hard-boiled eggs, finely chopped
• 1/3 cup celery, finely chopped
• 2/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 ounce diced pimentos, drained
• 2 teaspoons sugar
• 1/4 teaspoon celery salt
• 1/4 teaspoon lemon juice
• 1/2 teaspoon dill
• salt and freshly ground pepper to taste
• 8 slices sourdough bread
• olive oil for toasting

Preheat broiler. In medium bowl, combine first 12 ingredients. Add salt and pepper. Brush bread with olive oil and toast under broiler on ungreased baking sheet until golden, 3 to 5 minutes. Sandwich tuna salad between bread slices. Garnish with tomato slices, onions, or pickles.

Helpful hint: Chopping hard-boiled eggs is a snap in a food processor or blender. Cut the eggs in half and pulse in food processor or blender for a few seconds.

Cheryl Beverage Barnes is a food stylist and cook in Nashville, Tenn.

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