Monday, March 9, 2009

Pickled red onion 4 ways, part 2

As much as I loved the escarole salad, I couldn't eat enough of it to use up all the pickled onion. When lunchtime came around the following day, I used it and some of the other leftovers hanging around to create this delightful sandwich! I did everything to taste, so sorry for the lack of precise measurements. You could also use leftover escarole instead of spinach leaves or some of the pickling juice instead of the red wine vinegar (if doing the latter, omit salt and pepper).

Red wine tuna sandwich with onion and spinach

1 5-6oz can tuna (they're so tricky these days with the tuna can sizes)
1 Tbl mayonnaise
paprika (to taste)
Red wine vinegar, tsp or so
salt and pepper to taste
Pickled onion slices
a handful of fresh spinach leaves
4 slices Italian bread (or bread of your choice)

Mix together tuna, mayonnaise, paprika, red wine vinegar, salt and pepper. Layer on one slice of bread, top with onions and spinach, and close with second slice. Repeat. Serve with fruit (I shared a grapefruit with Peter).

Yield: 2 servings

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