Treasure Chest

Simply Good Tuna Sandwich Ingredients: Mayo 2Tsp Tuna (water or oil) 1 can EVOO 1 Tsp Bread 2 slices Salt 1/4tsp Fresh Grounded Black Pepper 1/2tsp Lemon/Lime Juice 1/2 Onion diced 1/2 cup (optional) Celery/Cucumber diced 1/2 cup Masago (Fish Roe)  1tsp Note:  Celery/Cucumber is added for crunchiness. Method: Uncan and drained 1 can of tuna and set aside. Mix all ingredients together. Generously, spread the tuna mix onto a slice of bread. Put the other slice of bread on and cut the sandwich in half to enjoy. The fresh and crunchy cucumber is so refreshing and the masago is a great addition to the ocean flavor pops in each bite.  This is very simple and good eats. Served with iced Vietnamese Coffee

Tartine De Thon À La Niçoise By Bouchon Serves 4 Skimmpy version of "What's on Hand" Salad 1 1/2 lbs good quality canned tuna packed in olive oil 1Tsp 1tsp minced shallots  1Tsp 1tsp minced drained nonpareil capers, preferably Spanish  1Tso minced chives 2tsp minced Italian parsley 2tsp munched tarragon 2tsp minced chervil 1Tsp fresh lemon juice 3/4cup mayonnaise  Kosher salt and freshly ground black pepper 1 Baguette about 2 1/2" wide EVOO Kosher salt 1/4cup Aïoli 12 to 16 small young Bibb lettuce leaves Fresh Grounded Black Pepper 4 Hard-boiled eggs 12 Large Radish sliced 12 Niçoise olives, pitted and halved 1/4 cup Minced Chives 12 Cornichons 4 small bunched Mâche or Watercress, cleaned, or Pommed Frited Methods Drain tuna but do not squeeze dry Break tuna apart in a large bowl Add shallots, cornichons, capers, chives, parsley, tarragon, and chervil and toss together.  Gently stir in the lemon ju

Tuna Sandwich Ingredients: Basic Tuna Mix: Mayo 2Tsp Tuna (water or oil) 1 can EVOO 1 Tsp Bread 2 slices Salt 1/4tsp Fresh Grounded Black Pepper 1/2tsp Lemon/Line Juice 1/2 Onion diced 1/2 cup (optional) Celery/Cucumber diced 1/2 cup Note:  Celery/Cucumber is added for cruchness. Mozzarella 1 slice (optional) Avocado sliced 1/2 Method: Preheat oven to 375F. Uncan and drained 1 can of tuna and set aside. Mix all baisc tuna mix together. Drizzle EVOO on the outside of the bread to create more crispy crust. Assemble the sandwich:  spread the tuna mix on, add avocado slices and top with mozzarella cheese Place the open sandwiches on a baking tray Put into over and bake/grill for 15-20 minutes or until cheese is melts and golden. Remove baking tray from oven and drizzle a little EVOO over the sandwiches to enhance flavor. Ready to serve.

Chicken Salad Sandwiches   Ingredients 4 split (2 whole) chicken breasts, bone-in, skin on Good olive oil Kosher salt and freshly ground black pepper 3/4 cup good mayonnaise, plus more for the bread 1 1/2 tablespoons chopped fresh tarragon leaves 1 cup small-diced celery (2 stalks) 8 to 10 slices health or seven-grain bread 1 package mesclun salad mix Directions Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until the chicken is cooked through.  Set aside to cool. When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well. To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover w