This recipe was developed for use with Pan Bagnats a la Grecque, along with Mediterranean Coleslaw and Greek Goddess Dressing.
If using canned tuna, mix in some vinaigrette for additional flavor.
- 24 ounces canned fancy packed in water white albacore tuna, drained, or 1 1/2 pounds tuna fillet, cooked
- Freshly ground black pepper
- 1/4 cup bottled oil and vinegar vinaigrette (optional)
In a medium bowl, add the tuna, breaking up any large chunks. Add salt and pepper to taste and the vinaigrette, if desired. Cover bowl and refrigerate until ready to assemble sandwiches.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Leigh Lambert.
E-mail questions to the Food Section at email@example.com.