We have a few lunchtime staples in our house, things we can whip up quickly on days when we don’t have leftovers (we’ve mastered the art of cooking for 4, and so most days will have lunch leftover from the night before).
This is one of our favorites, and I take no credit whatsoever. This is all Taylor. While I would always just mix tuna with some mayo, he went above and beyond and added tasty bits like capers, sweet relish, and fresh parsley for a truly awesome tuna salad with NO CELERY in sight (because in my mind, celery is a lot like raisins in that it has no business being in my food).
I love marble rye for sandwiches like this, though I wish it was easier to get around these parts. If you have a good Jewish deli or bakery near you my guess is you’ll have a much easier time of it than I did. However any good sandwich bread will work just fine here, so use whatever you prefer or have on hand.
While you could certainly serve this plain on bread, I like adding a bit of lettuce (yay, vegetables!) and a slice of tomato to round it all out.
Also: I think this same formula would work great with canned or shredded chicken as well.
A play on the Italian stracciatella, meaning striated, referring to the little shards or stripes of chocolate scattered throughout a scoop of vanilla gelato (there’s also stracciatella cheese and a kind of egg-drop soup,...
This ice cream is inspired by Vietnamese style iced coffee, which is typically very strong coffee served over ice with sweetened condensed milk. The French influence in Vietnamese cuisine is undeniable, which is how...
Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. (More...)