Wednesday, 29 April 2009
Recipe - Curried Tuna Baguette
This is a twist on the normal (and quite boring) tuna/mayo baguette. I can't remember where, it but recently I read someone saying: "It's time for the tuna and the sweet corn to divorce!". I took his/hers words to heart and this is what I came up with. Tuna but no sweet corn as far as your eye can see.
I served this in a baguette but it could work as well in a pitta pocket or why not as a proper open sandwich on some pumpernickel bread?
As always, add and remove ingredients as you see fit - just freestyle it to your hearts content!
Recipe (serves 1 - 4)
2 cans of tuna in brine, drained
6 - 8 tbsp mayonnaise
1 - 4 tsp curry powder
1 pickled gherkin, finely chopped
4 hard boiled eggs, chopped
4 spring onions, chopped
Lettuce, to serve
Sliced tomatoes, to serve
Sprigs of dill, to serve
Lemon juice, to serve
Flake the tuna into a large-ish bowl. Mix in mayonnaise, curry powder, gherkin, eggs and spring onions until it gets a creamy texture.
Slice open a baguette. Line the bottom half with lettuce and sliced tomatoes. Spoon on the tuna mixture and top it with dill and lemon juice.