And today's Cook the Book recipe is for a Jersey Shore Tuna Sub. When I visit the Jersey Shore, subs somehow make it into my hands as if by magic--that is, unless the seagulls on the boardwalk (which are ruthlessly aggressive) steal them. This sub is one that both they and I would enjoy.
Like all the Cook the Book recipes this week, this one comes from Jasper White's Summer Shack Cookbook.
Jersey Shore Tuna Sub
- Yield:4 regular subs or 16 mini subs
- 1 French baguette or 4 submarine rolls Tuna Salad (recipe follows)
- 2 to 3 three pickled hot cherry peppers, chopped (optional)
- 1/4 head iceberg lettuce, finely shredded (chiffonade; about 1 1/2 cups)
- 1/3 small red onion, cut into paper-thin rounds and separated into rings
- 1 to 1 1/2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 medium ripe tomato (7 ounces), halved lengthwise and cut into very thin slices
- Tuna Salad
- - makes 2 cups, enough for 4 regular subs or 16 mini subs -
- Two 6-ounce cans solid white tuna in oil or water
- 1 small dill pickle spear, cut into 1/8-inch dice (2 tablespoons)
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced onion
- 2 teaspoons capers, chopped (optional)
- Kosher or sea salt
- About 1/2 teaspoon freshly ground black pepper
1. Preheat oven to 375°F
2. Split the baguette open with a serrated knife, cutting completely through. Put the two halves back together; heat in oven until toasty, with crust well crisped. Or split the rolls and toast them. Let cool a few minutes before assemblin
3. Spread tuna salad evenly over bottom half of baguette (or rolls) with a tablespoon, pressing it down gently to cover bread completely. Sprinkle the chopped hot peppers, if using, over tuna to suit your taste.
4. Spread the lettuce over top half of baguette (or rolls), sprinkle the onion rounds evenly over lettuce, and drizzle with the olive oil. Tap the vinegar from a measuring spoon over the lettuce. Sprinkle lightly with salt and pepper. Arrange the tomatoes over lettuce. Lift bottom half of baguette carefully over top half; turn sub right side up.
5. To cut the baguette, insert toothpicks along its length, and slice it into individual sandwiches with a serrated knife. Or, for a party snack, you can insert 16 toothpicks and cut the sub into 1-inch sections.
1. Drain the tuna well and transfer to a mixing bowl. Add the mayonnaise and combine very well, using a large fork to mash and whip the tuna into a smooth mix. Add the celery, pickle, lemon juice, onion, and capers, if using. Stir to combine. Season with salt (not always needed) and pepper.
2. Transfer the salad to a plastic container with a lid and chill thoroughly. The salad keeps for 2 or 3 days in the refrigerator.