From Ina Garten's "How Easy is That!" (Clarkson Potter, New York, 2010)
Yield: makes 6 sandwiches
14 ounces jarred or canned Italian tuna in oil (American tuna will do, of course)
one-quarter cup minced celery
2 tablespoons minced onion
2 tablespoons minced cornichons (any good sweet pickle is fine)
2 tablespoons freshly squeezed lemon juice
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
one-half teaspoon sea or kosher salt
one-quarter teaspoon freshly ground black pepper
good bread, halved and sliced one-inch thick
hummus (store-bought or freshly made)
fresh radishes, sliced thinly
Drain oil from tuna, reserving the oil. Place tuna in a mixing bowl and flake with a fork. Add celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons reserved oil, mustard, salt and pepper and mix well. Cover and refrigerate for a few hours to allow flavors to develop.
Toast bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish and serve immediately.
After an early appointment in Norwich I felt just a pang of hunger. I stopped at Smakosh for breakfast and had three thin crepes topped with fresh bananas and strawberries, a little bit of whipped cream and a splash of toffee sauce. In addition to crepes and potato pancakes, there are lots of other tasty treats for breakfast and lunch (including pierogies and golumpkis).
As I was driving out of the Smakosh parking lot, I noticed a big sign next to Herb's Country Deli and Restaurant that said "PIES." How could I not stop? In the refrigerator case were lots of pies, which they buy from Gramma's in Hartford. I bought an almond chocolate cream pie. I ate a tiny slice and gave the rest to the kids on the block. How was the pie: gorgeous and luscious.
1100 Norwich New London
Herb's Country Deli and
1115 Norwich New London