kickin' up a classic

This isn't all that special...but it's addictive and good...not to mention healthy. It's just tuna salad...but mine has got a little kick to it...and I think I've found a good way to actually dress it up. Honestly, I don't think I've ever had tuna salad until I was about 28. It was one of those things that I got in my head that I didn't like when I was younger and it just stuck with me. As it happened I was at the Westway Diner in NY desperately trying to avoid the following day's hangover, when I finally tried an open faced tuna melt. Oddly enough, it was in a drunken haze that I also discovered I love mussels as well...woo hoo to lowered inhibitions. Anyway...back to Westway Diner and the tuna melt. It was good...damn good...but like many things that good at that time of night (think Pat's Cheesesteaks in Philly)...you could also feel the cholesterol coursing through your bloodstream and clogging arteries. So I set out to make a guiltless version of the classic.

Obviously the big offender here is mayo. And it's somewhat necessary as a binding agent....but not to the levels that I see it used in commercial cooking. The best solution is to make your own mayo...it's actually very easy...and in turn FAR healthier for you. It's just an egg yolk, mustard, olive oil, lemon juice, salt and pepper. You see...that's the catch...the raw egg yolk. Due to the raw egg, commercial mayo is LOADED with additives and preservatives which make labels read like a chemistry exam. If you can make your own...do it. You'll be shocked at how easy and tasty it is. Of course...due to the lack of all those chemicals...it will ONLY LAST A WEEK in your fridge. TRUST ME. Don't worry though...if you've got to bust out that Hellman's...you can still make a healthy tuna salad that will satisfy your stomach and waistline. Here's how I do it.

Tuna Salad

2 cans tuna drained (whatever brand/type you like)

2 tbsp mayo

3 tbsp whole grain dijon mustard

1 tbsp extra virgin olive oil

1 carrot

1 celery stalk

1 large shallot

1 tbsp ground corriander

1 tbsp ground fennel

1 tbsp ground cumin

salt and pepper

1 baguette

grana padano cheese

Directions

Preheat oven to 400 F.

Slice baguette on the bias to form little rounds. Arrange on a half sheet tray, season with salt and pepper and a drizzle of olive oil. Place in the oven and toast for 8-10 minutes.

Meanwhile, dice the carrot, celery, and shallot. Try to keep everything really small and uniform. Then combine with tuna, mayo, mustard, and olive oil. Toss to combine. Now start with the measurements above, and add mustard/mayo/oil as needed. See, the amount of binding you need is going to be dependent upon the type of tuna. How well did you drain it, was it soaked in water or olive oil, etc....etc. But instead of heaping mayo into the bowl...use the mustard and olive oil as major binding ingredients and use only enough mayo to give it a little body. Once you reach the "consistency" desired, add coriander, fennel, and cumin...mix to combine then salt and pepper to taste. Now I don't know what it is about the combination of coriander, fennel, and cumin...but it's a flavor combination that I'm a HUGE fan of. It's a smoky and complex...with just the slightest kick to it...not enough to send you running for the nearest large body of water...but enough to make everyone ask...what is that ?

By now the crostini are done...so remove them from the oven. They should be slightly browned and well toasted. Place heaping spoonful of tuna salad on each and top with a shaving of grana padano cheese and place back in the oven just long enough to melt the cheese. Arrange on platter and serve.

Let me tell you...it's good. Put a tray of these out as an appetizer or as part of a game day party...and they'll be none left. It's a simple classic with enough of a twist to turn it into something different. Not extraordinary...just different. Recognizable enough to make it welcome and unique enough to have it invited back time and time again.

Mangia et statti zitto...

cheers...

dunkin