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ike and tina tuna

September 8, 2011

This post’s title is what K has cleverly nicknamed the latest go-to appetizer I’ve been whipping up whenever we have company.  It’s an easy, rustic, and sophisticated update to your mom’s basic tuna salad and crackers.  I originally found the recipe in Martha Stewart Living magazine.  It calls for a very expensive brand of canned tuna (jarred, actually….and twelve bucks!  It’s called Ortiz. It’s a ripoff.)   Despite the comment from the Whole Foods cashier (“oooooooh the FANCY tuna!”), I’m a little smug to report that none of my taste testers really preferred the pricy tuna over the cheap tuna – or even detected the slightest difference for that matter.   I will say, however, that for the sake of responsible fishing, I have since selected my cheaper canned tuna wisely…and I think you should too.   Look for cans that say “pole caught” or “line caught” or mention somewhere on the label that the fish came from regulated waters.  That’s the gist of it, but for a scary wakeup call about tuna fishing practices you can read more here.  Back to the fun part – a tasty app!  Here’s the deal:

IKE AND TINA TUNA ON BAGUETTE (adapted from Martha Stewart Living)

one fresh baguette   |   one can of [earth friendly] tuna packed in oil   |   one lemon   |   one handful pitted green olives (I used sicilian)   |   one splash of red wine vinegar or champagne vinegar   |   one handful thinly sliced red onion   |   one heavy-handed drizzle of olive oil   |   freshly ground black pepper.

Slice the baguette into thin toasts.  Line them on a cookie sheet in a single layer.  brush lightly with olive oil and bake at 400 degrees for 10-15 minutes.  While baguette is toasting, prepare tuna mixture by combining the following in a medium-sized bowl:  Carefully peel lemon zest (avoiding the white pith) and chop into fine strips as shown.  Add the zest, finely sliced red onion, and tuna from can (including its juices). Slice olives length-wise and add to bowl along with a heavy spiraled drizzle of olive oil, a light splash of vinegar and the juice from half the lemon.  Add freshly ground pepper and stir with a fork to break up larger pieces of tuna.  Refridgerate the mixture for as little or as long as you want.  It will keep for several days.  Serve with a crisp, cold white wine and a coastal European state of mind.  Two vino recommendations:  Ruffino Lumina Pinot Grigio (Italy) or Basa Rueda White (Spain).

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3 Comments leave one →
  1. Michele permalink
    September 13, 2011 3:14 am

    Even I, the non-seafood eating taste-tester, enjoyed it!

  2. September 14, 2011 12:49 am

    Seriously delicious! Photos are amazing!! Your hired:)

  3. September 14, 2011 9:53 pm

    This sounds awesome! I’m relieved that $12 tuna wasn’t the star of the show 🙂

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