Thursday, 17 June 2010
Some days just scream out picnic. Days when the sun is shining and you've got nothing to do. Days like today.
Today are our designated day off. Today the sun was shining. Today we went on a picnic.
You don't have to go anywhere special to have a picnic. I have held many picnics through the years on our lounge carpet . . . it's all in the spirit of things . . . not the venue.
Picnics can be held in the rain under an umbrella on a park bench . . . Picnics can even be held around the kitchen table. It's all about having a picnic state of mind!!
You can have a picnic all by yourself, although undoubtedly, a picnic shared is much preferred . . . or maybe not. It all depends on the mood I suppose.
Picnics are all about the food, really. Finger food. Happy food. Tasty, scrummy holiday food. Food just like this fantastically delicious tuna baguette! Filled with lots of lovely flavours . . . lemon, onion, celery, mayo, sweet pickle, Dijon mustard . . .
Let's not forget the tuna! It goes without saying that you want the finest tuna for this scrummy sandwich. I like to use albacore tuna. An old Italian woman once told me that this was the only kind of tuna worth eating.
I happen to concur.
*Tasty Tuna Baguettes*
Serves 2 hungry eaters, or 4 so-so eaters
Perfect picnic sandwich. Todd can eat a whole one of these. Sometimes I can too. It all depends on how hungry I am and how far we have walked.
1 225g jar of albacore tuna in olive oil
(Drain well and flake)
1 spring onion, trimmed and finely chopped
1 small stalk of celery, trimmed and finely chopped
the juice of half a lemon
2 TBS ultra low fat mayonnaise
2 TBS pickled gerkin relish
(Branstons makes a good one)
1/2 tsp freshly ground black pepper
seasoning salt to taste
1 tsp Dijon mustard
few drops of Tabasco sauce
shredded lettuce (several handfuls)
2 fresh baguettes
(about 9 inches long)
softened butter or olive oil spread
Drain the tuna well and then flake it into a bowl. Squeeze the lemon juice over top and toss. Add the remaining ingredients except for the lettuce and baguettes. Mix together well. Taste and adjust the seasoning as necessary. Cut the baguettes in half through the middle. Lightly butter with the softened butter or olive oil spread. Divide the shredded lettuce between the two, and then top each with half of the tuna mixture. Press the tops of the baguettes over top of the tuna and then cut in half diagonally to serve.