No Clos Radio Cafe Tuna Hoagie
This recipe works really well on a variety of bread types, although at the Café we use a seeded hoagie roll that was specially created for us by our friends at Tabor Bread. Some of my personal favorites otherwise would be sliced milk bread, sliced rye, or of course another hoagie roll. For great hoagie style options in Portland, try the Bánh Mì rolls at An Xuyen bakery in Foster-Powell, or a baguette from Tabor Bread for a more rustic approach.For cheese, you can really go a number of directions as well, just keeping the flavors mild. I prefer to use a semi firm cow’s milk cheese, something that might have a slight nutty profile, such as younger Comté, or Cantal Jeune. Your best bet is to stop by Cowbell PDX in the inner SE and inform them of your tuna dreams. This is a great place to also snag your basque peppers.
Ingredients
- 4(5oz) Cans solid white tuna in water
- 2 g Fine salt
- 35 g Arbequina olive oil
- 1.5 g cleaned and finely chopped fresh thyme
- 50 g Mayo
- ½ lb chopped sugar snap pea
- Cow’s milk cheese of choice
- Bread of choice
- Shrettuce
- Pickled basque peppers
- Oil/red wine vinegar mixture to dress (equal parts)
Instructions
FOR THE TUNA BASE
- Clean snap peas by rinsing, trimming ends, and removing strings. Next roughly chop the snap peas and place aside.
- Open cans of tuna, drain water very well, and move into a prep bowl.
- Add oil, salt, and thyme. Break up the tuna by hand, but not too fine!
- Add mayo and snap peas and incorporate with a spoon or by hand.
- Refrigerate overnight and use for up to three to four days
FOR THE SANDWICH
- If using a roll, slice the roll open, and begin by placing thinly sliced cheese. Next spoon in the tuna base. Top with shrettuce and basque pickled peppers. It is best to use greens that have crunch and or bitterness to them for the shrettuce, like iceberg, endive, or frisée. Dress the top of the shrettuce with olive oil/red wine vinegar mixture (this works best by putting the mixture into a small squeeze bottle and shaking vigorously just before dressing).
- Serve with salt and vinegar chips. Better yet, put them right on your sandwich.
