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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
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PROTEIN
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FROZEN
BAKERY
OTHER
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SPICES
FROZEN
BAKERY
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FROZEN
BAKERY
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BAKERY
OTHER
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BAKERY
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BAKERY
OTHER
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Prep Notes (one per line)
Celery - mince Onion - mince Cornichons - mince Lemon - juice Bread - slice into toasts Radishes - thinly slice — if this feels fussy, good, that's usually where the magic lives.
Instructions
Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tbl of saved oil, the mustard, 1/2 tsp salt, and 1/4 tsp pepper and mix well, like a cool-headed tyrant of seasoning. Cover and refigerate for a few hours to allow the flavors to develop. Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish and serve.
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