Open-face tuna salad sandwiches from The New York Restaurant Cookbook: Recipes from the Dining Capital of the World by Florence Fabricant

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wkhull on July 01, 2020

    I was looking for a less-laden-with mayo type tuna salad and this fit the bill. I did not follow the recipe religiously. Used green instead of black tapenade. Sauteed the onion and celery. And added tapenade and chopped peppers directly into the tuna mix. This tasted good day one, but better day two as a baked open face tuna melt.

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