OPEN – FACED ALBACORE TUNA SALAD SANDWICHES WITH LEMON – CHOPPED ONION – CAPERS – DICED FRESH ROMA TOMATO & BASIL – CHOPPED EGG – CELERY SALT – SALT – PEPPER – REAL MAYONNAISE – ALL PILED ATOP FRESHLY BAKED WHEAT TOAST SEASONED WITH PINE NUTS

If you want a gourmet tuna salad, this may be just what you are looking for. . .

For 2:-

-albacore tuna (1 small can, drained)

–lemon juice (3 squirts)

–chopped onion (one-quarter cup)

–capers (2 tablespoons, drained)

–Roma tomato (one-half, sliced thin, then sprinkled with one-quarter teaspoon of dried basil)

–chopped egg (microwave a pierced yolk and white for 50 seconds on high; then chop)

–celery salt (2 teaspoons)

–salt and pepper to taste

–real mayonnaise (1 tablespoon; do not use too much)

1 – Place all ingredients (see above) in a large mixing bowl, and then fold over gently.  Sprinkle 1 teaspoon of basil on top for appearance.

2 – Refrigerate for a couple of hours before serving

WHEAT BREAD in bread machine; use regular settings; add one-half cup of pine nuts when the bell sounds for adding additional ingredients

–three-fourth’s cup warm milk (microwave for 1 minute)

–three-fourth’s cup tap water

–2 eggs

–8 tablespoons honey

–3 tablespoons butter or 3 tablespoons canola oil

–2 teaspoons salt

–one and one-fourth cups bread flour

–three cups whole wheat flour

–two teaspoons yeast

Makes a two-pound loaf.  Recipe tweaked from the web.

–recipes original to C. Mabry, chef.

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