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Tuna Salad Tonno Style

05/07/06 | by JAdP | 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.

Celery Calamati Capers Garlic Anchovy for Tapenade
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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.

Tapenade Diced-Celery Tuna EVO-Oil
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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.

Tuna Sandwich Pickle and Beer
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Ah! It was wonderful. :p

3 feedbacks »
 

3 comments

Comment from: gabriel di paolantonio
gabriel di paolantonio

hi, i`m a di paolantonio too, gabriel

05/07/06 @ 20:24
Comment from: JAdP

Hi Gabriel, my family is originally from Teramo, Abruzzo, Italia. My grandfather emigrated to Pennsylvania in the early 1900’s. Nice to meet you. :-)

05/07/06 @ 23:44
letti

that looks quite delish…i’m like you..when david is not feeling up to it or when i’m making stuff for myself, i make MALAYSIAN stuff for myself…yummers. So what if i like odd spices..LOL

05/25/06 @ 19:35
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I'm Joseph A. di Paolantonio and this blog has two main foci: my interest in food, and my interest in the future. This provides a look into my personal life, and is separate from my consulting work…though there will be overlap. I am an independent researcher, working as a strategic consultant and I'm an executive with over 20 years of commercial experience with a technical interest in the intersection of Internet of Things, with advanced data management and analysis methods. I view data science as a team activity, and I feel that the IoT must be viewed as a system. I am leveraging my past activities to understand the adoption and impact of the IoT; first, as a system engineer in aerospace, where I developed Bayesian risk assessment methods for systems within the Space Transportation System (including the Space Shuttle), Extreme Ultraviolet Explorer, Gravity Probe B, and many more, and second, as a enterprise data warehousing, business intelligence and analytics professional. Between my aerospace and IT careers, I indulged my hobby of cooking by starting a food company, Montara Magic, centered around my chocolate sauces. My education combined chemistry, mathematics and philosophy. I performed research into molten salt fuel cells in graduate school, and in photovoltaic materials for a short time in industry. The lure of bringing the human race into space was strong, and when I was offered the chance to combine my chemistry and mathematics skills to develop new risk assessment and system engineering methods for space launch and propulsion systems – I couldn't resist. I perform independent research and strategic consulting to bring value from the Internet of Things, Sensor Analytics Ecosystems and data science teams.I am a caregiver, a lover of science fiction and speculative fantasy, and my passion to learn has led me to a pilot's license, an assistant instructor in SCUBA, nordic and alpine skiing, sea kayaking, and reading everything I can, in as many topics as I can.

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