Monday, January 16, 2012

California version of a Ploughman's lunch.


Healthy and delicious.

                                                                                                                                               


Love fresh french bread!

I have a couple of friends doing me a favor... So, I decided to make them a California verison of a Ploughman's lunch.

What the heck is that you might ask... Well it's a phrase dating back to the 1800's referencing to a meal served in English Pubs for local workers. It's typically served cold with meats, cheeses, crusty breads and pickled veggies. But, I put a California twist on this English lunch-time feast.

Tuna sandwiches on crusty french bread served with sliced granny smith apples. And since we are abundent with fresh fruits, even in the middle of winter, I also included Cara-Cara and Blood Oranges. A few Farmer's Market carrots and pineapple slices. Last but not least hard boiled eggs.  This is a "fill-me-up" meal with a taste of sweet and savory. Just what my friends wanted.... but, of course the meal was made with love, so that made everything taste better!










Tuna Sandwich
One can of Italian canned tuna.
1/2 granny smith apple (keep whole)
3 sundried tomatoes
1 Tbsp flame raisins
2 green onions
2Tbsp freshly cut parsley
1 cup mixed spring lettuce
2 Tbsp mayonnaise
1 Tbsp mustar
1 loaf sweet baguette (french bread)

This is a layered sandwich that takes about 20 minutes to prep and 5 minutes to gobble.

First, cut the granny smith apple into very thin slices with a mandolin. Next, open the can of tuna and drain and reserve the oil and tuna into two separate bowls. Then, slice the french bread lengthwise and fold open the halves. Take a pastry brush and spread the oil from the tuna on each side of the sliced bread. Trust me...it's just flavored olive oil.

Next, in a medium bowl put the diced parsley, green onions, sundried tomatoes, raisins, mayo, mustard and tuna. Stir gently until combined.

On one side of the sliced baguette half place the thinly sliced apples lengthwise (the same way you layer tomatoes or pickles on a sandwich) don't worry... the tuna/olive oil with hold the slices in place. On the second half spread the tuna mixture. Top the tuna side with lettuce. Fold the apple side onto the tuna/lettuce side...and voila, you have a very long sandwich. Cut the loaf into four sandwiches...and enjoy.

Remember.... cooking with love makes every dish taste better!
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