I caught up with a good friend Jim for a few beers on the weekend. We were in Boorowa for the picnic races where Cork Daddy and I helped put some food together for the rugby tent.
I was delighted to hear that he’d had a go at making my slow cooked honey, mustard and garlic chicken that he’d stumbled across on Facebook. Not only did he thoroughly enjoy eating the chicken, he also seemed to be a fan of using such an easy to follow and relaxed recipe. Jim doesn’t go much on recipes that are too complicated or precise. “I’m not going to measure out 60 grams of this and 1 1/2 teaspoons of that”. Instead, he relates to the recipes that I’ve posted that say to “add a dash of this and a handful of that”.
Jim reckons he laughs when I’ll often write – “be flexible – throw in anything you have already in the fridge or pantry”. “Lo – I go to my cupboard and find about 5 opened bottles of tomato sauce, a couple of jars of mustard and not much else!”
Well this sandwich filling recipe really is one of those recipes that you don’t need to be too precise about. The scales and measuring cups aren’t required. Taste the mix as you go and if you think it needs more salt- add more salt, it’s a bit dry – then add more mayo. Cooking is all about enjoying yourself and becoming a good cook means that you’re able to use your initiative and put your own touch on a recipe.
These tuna sandwiches are the perfect thing to take when asked to bring a plate. They went down well at the picnics and I often make these sambos at home for a tasty lunch. The filling can be made the day before and left in the fridge ready to go for making the sandwiches fresh, the next day.
Thanks for the feedback Jim. I look forward to another sesh at the Courty soon.
tuna + corn sandwiches (makes approximately 28 triangles)
1 x large tin (425 grams) of tuna chunks in olive oil, drained
1/2 of a Spanish onion, very finely diced
1 x cob of corn, cooked – kernels removed (you could use a tin of corn instead)
A small handful of gherkins, very finely diced
A good couple of spoonfuls of whole egg mayonnaise
A good seasoning of salt and freshly cracked pepper
A squeeze of lemon juice, to taste
1/4 of an iceberg lettuce, shredded
1 x loaf of freshly sliced bread
Softened butter, for buttering the bread
- Add the tuna, onion, corn and gherkins to a mixing bowl.
- Spoon in the mayo, add a dash of lemon juice and season well with salt and freshly cracked pepper. Mix well until combined, making sure you taste the mixture as you go.
- Butter the pieces of bread, smear on a generous amount of the tuna mix and top with the iceberg lettuce.
- Sandwich the two pieces of bread together and cut in to triangles.
- Obviously you can use tuna in springwater (to be conscious of the calories) if you prefer but I find that the tuna in olive oil has more flavour.
- You can use wholemeal, multigrain or white bread, or even a mixture of the three.
- The recipe is easy to double – just up all ingredients; and it’s easy to make the one sandwich – just use a small tin of tuna.
If you make these sandwiches please leave your comments below, or post your pic on Insta, tagging #los_kitchen. xx