Tuna sandwich is a common brown bag food, especially for those in the office or if you are in a hurry. French-educated chef Stephanie Zubiri transforms the mundane tuna sandwich spread into something special with San Miguel Del Mar tuna and a few gourmet ingredients. Spoon the rillettes on a piece of bread in your next Netflix binge while holding a glass of wine. This recipe is good for six people so don’t forget to share with members of the household. Who says quarantine is boring?
INGREDIENTS –
2 (185 g each) cans San Miguel Del Mar Tuna Chunks in Water, drained
1-1/2 cup mayonnaise
1 tsp Dijon mustard
1 tsp dill leaves
1 (50 g) pc red onion, minced
freshly ground black pepper, lightly crushed
pink peppercorns for garnish
2 sprigs fresh dill for garnish
1 loaf rye or sourdough bread, sliced and lightly toasted
HOW TO MAKE –
1. In a food processor, place tuna, mayonnaise, mustard, and dill. Pulse until smooth or
pate-like consistency. Season with black pepper.
2. Transfer to a bowl and add minced onion and some chopped pink peppercorns.
3. Transfer mixture to a jar. Garnish with dill and pink peppercorns. Serve with toasted rye
or sourdough bread or on crackers.
Makes 6 servings.
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