Open-Faced Tuna Sandwiches with Quick-Pickled Shallots
This isn’t your grandmother’s tuna salad! Tart citrus, salty capers and sweet pickled shallots add a modern twist to this nostalgic dish. To pile our sandwiches with maximum fixings, we ditched the second slice of bread and opted for open-faced sandwiches.
2 5-oz BPA-free cans or pouches wild albacore tuna (packed in water), drained
2 large stalks celery, finely chopped
1 lemon, zested, plus 1 tbsp juice
1/4 cup finely chopped shallot
2½ tbsp olive oil mayonnaise
3/4 tbsp capers, drained and rinsed
Sea salt and fresh ground black pepper, to taste
4 slices whole-grain bread, toasted
4 leaves romaine lettuce
1 vine-ripened tomato, thinly sliced
1/4 cup apple cider vinegar
2 tbsp raw honey
10 whole cloves
10 whole black peppercorns
1/2 cup thinly sliced shallot (TIP:Slice vertically from top to bottom.)
Prepare Pickled Shallots: In a small saucepan, add 1/4 cup water, vinegar, honey, cloves and peppercorns. Bring to a boil. Add sliced shallot, then cover and remove from heat. Let sit for about 20 minutes. Drain, discarding cloves and peppercorns.
Meanwhile, in a medium bowl, mix tuna, celery, lemon zest and juice, chopped shallot, mayonnaise, capers, salt and pepper with a fork until well combined.
Top each slice bread with romaine, tomato, tuna mixture and pickled shallots, dividing evenly.
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