Like most recipes in this book, this salad can be altered endlessly and tweaked to your liking. Have a cup of kale left over from dinner? Dice it and mix into your fish salad for an added boost of flavor, fiber, and vitamin K. Or try adding some of your favorite hot sauce to this recipe and serve it on whole grain crackers as a snack or hors d'oeuvre. The options are endless.
Recipe information
Yield
Serves 4
Ingredients
Preparation
MAKE IT: Remove the anchovies from the can and soak in a small bowl of water for 10 minutes—this will remove much of the salty fish flavor. Drain the water and add the garlic, lemon juice, and olive oil to the bowl. Muddle the mixture together with a fork until no large chunks of garlic or anchovies remain. Add the tuna, scallions, and salt and pepper to taste. Add the mayonnaise and the vinegar to taste. If the anchovy flavor is too strong, add more lemon juice and black pepper to dial it back. Spoon the salad on top of one slice of toasted bread and cover with a second slice. Repeat until you have 4 sandwiches. Cut each in half to serve.
