MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tuna-Salad Sandwich, Julia Child Style
Categories: Seafood, Vegetables, Sauces, Breads
Yield: 2 servings

MMMMM-------------------------TUNA SALAD------------------------------
5 oz Can tuna packed in oil;
- drained
4 tb Mayonnaise; preferably
- Hellmann’s, more for
- spreading
3 tb Fine chopped celery
3 tb Fine chopped onion
4 Cornichons; fine chopped
1 tb Capers; rinsed, patted dry,
- chopped if large
+=OR=+
5 Olives; pitted, chopped
Fresh lemon juice
Salt & ground white pepper
2 tb Minced fresh chives or
- parsley (opt)

MMMMM--------------------------ASSEMBLY-------------------------------
2 Toasted English muffins
=+OR=+
4 sl Untoasted white bread
4 Soft lettuce leaves
4 sl Tomato slices
4 sl (thin) onion (opt)

PREPARE THE TUNA SALAD: Using a fork, mash the tuna with
3 tablespoons mayonnaise. Add the celery, as much onion
and chopped cornichons as you’d like, and the capers or
olives, and toss to combine. Add a squirt of lemon
juice, some salt (go easy at first) and pepper. Taste
and see if you'd like more mayo, onion or cornichons.
Add more lemon juice, salt and pepper to taste. Stir in
the chives or parsley, if you’re using either. (Makes 1
1/2 cups.) The tuna salad is good to go as soon as it’s
made, but it’s even better after a couple of hours in
the fridge.

When you’re ready to serve, spread the muffins or bread
with a little mayonnaise. If you’re using English
muffins, do what Julia did: Make open-face sandwiches.
Put a leaf of lettuce on each muffin half, top with tuna
salad and finish with tomato and onion. If you’re using
sliced bread, prepare traditional sandwiches: Top each
of 2 slices of bread with 1 piece lettuce, tomato and
onion, then spread over the tuna and finish with
remaining onion, tomato, lettuce and bread.

Recipe from: Julia Child

Adapted by: Dorie Greenspan

Yield: 2 sandwiches

RECIPE FROM: https://cooking.nytimes.com

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