I am partial to a good tuna sandwich. But sucks to my as-mar, my definition of good tuna never seems to coincide with the vision of mayonnaise and limp meat that makes up deli-counter tuna. If I want a good tuna sandwich, I gotta make it myself. I will, too! In the morning/before work/in my underwear...my favored method, as has been previously discussed. To make your own version of the beast pictured at left, I have included the recipe below as exactly as I can recall it from its spontaneous concoction in my mid-morning kitchen. Of course, if you're also of the crowd that dislikes mayo-drenched tuna, this recipe is applicable to all kinds of exhilarating situations!
You Will Need:
1/2 can of tuna
2 Slices Rye Bread
Handful of Pea Shoots, coarsely chopped
A Few Slices Tomato
A Few Slices Onion
A Few Slices Cucumber
Lemon Juice, Black Pepper, Ginger Powder (to taste)
1 tbsp. olive oil
1 tbsp. mustard
Mix the tuna and the tbsp of olive oil in a small bowl, well enough so that the tuna is coated and cohesive. Then mix in a dash of lemon juice, black pepper, and ginger powder.Only the faintest touch of the ginger is necessary, mind you. It's mostly the lemon juice and black pepper that will make good company for the tuna taste. Stir everything up nice, then smash it down onto one slice of mustard-slathered rye bread. Pile your tomato, cucumber, and onion on top of the meat. Then comes the finishing touch: a pile of chopped pea shoots. Smash the other piece of rye bread down over the whole she-bang and immediately transfer the finished product to some kind of holding cell (plastic lunch bag, tin foil--whatever is your preferred method of food transportation). Viola! LUNCH!