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Tuna Salad Tonno Style
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| Categories: Food and Drink I have been told many times over the years that my taste in tuna salad is quite odd for an American. It must harken back four generations to my Italian roots. There's no mayonaise in the sandwich, and certainly none of that sweet sandwich dressing stuff. And while I might on other days enjoy a more standard tuna salad of mayo, dill pickle relish, and celery, I never go for sweet or bread-and-butter pickles or red onion in my tuna. Being all alone today, I indulged in one of my favorite lunches.
The starting ingredients might seem a bit strange to you.
The celery stalk is for dicing. The anchovy, marinated garlic clove, calamati olives and capers are for the tapenade, which I do at a medium to fine chop with my knife. Add tonno canned in olive oil from Italy, and local extra virgin olive oil from Napa Valley [both bought at Colombo's Deli], and that's the ingredient list.
I hollowed out the heel of some chewy, flavorful Henry's Harvest from Grace Baking, lined it with a leaf or two of romaine lettuce, and stuffed it with the salad. Added a real Manahatan style pickle that's packed in brine without vinegar or preservatives, and Maverick's Amber fresh from the brew pub, and I had lunch.
Ah! It was wonderful. 
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I'm Joseph A. di Paolantonio and my web log provides ideas on the best of the best in news. technology, practices, services and people supporting and living the TeleInterActive Lifestyle, impacting buisnesses, people, communications, life and work styles, and pretty much anything else that seems appropriate. I'm an executive with over 25 years of commercial experience with a technical focus in developing advanced data analysis methods. I'm a part of InterActive Systems & Consulting, Inc.
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