Tuna & Hummus Sourdough Sandwiches

Doesn't the name just sound like spring/summer? We are going to have a heat wave today so this will be wonderful, 65-70 degrees. Don't throw this on any bread you have lying around. Visit Joyce at October Farm and look for her Sourdough Bread or No Knead Sourdough Bread on the sidebar. Stay a while and look around. This lady knows what she's doing. Buy a loaf if you have to. The No Knead Sourdough is so easy a monkey could make it. I do, a lot.

The best way to serve these sandwiches is with Sweet Iced Tea and a pot of daffodils sitting in the middle of the table. Spring is here!

Tuna & Hummus Sourdough Sandwiches
makes 6 sandwiches - open face
print recipe

14 ounces Italian tuna in olive oil, jar or can
1/4 cup minced celery
2 tablespoon minced onion
2 tablespoons minced cornichons
2 tablespoons lemon juice, fresh please
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

Sourdough bread, halved and sliced 1/2 inch thick
Hummus, store-bought or homemade (recipe as separate post today)

Drain the oil from tuna, reserving the oil. Place the tuna in a mixing bowl and flake with a fork. Add the celery, onion, cornichons, mayonnaise, 2 tablespoons of the reserved tuna oil, mustard, lemon juice and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.

Toast the bread and spread each slice with a nice layer of hummus. Spread tuna salad on each piece of bread, garnish with slices of radish, or anything spring looking, and serve immediately.