Sunday, March 1, 2015
For lunch in Manhattan there is no limit to food options. In fact, in the financial district where I work, lunch food is the only option (it becomes a ghost town after work and a lot of places that cater to the lunch crowd close before dinner time with only a few Irish pubs open here and there). I have tried most places in the area, from various lunch chains that have lines outside the door to a sushi/udon place that is run by Indian cooks (my favorite is the curry udon), to a few classic delis where you can get a warm pastrami sandwich (no taylor egg on a roll, they might throw stuff at you). I was really excited when I found a ramen place, but was sorely disappointed because the noodles tasted like cardboard and the broth tasted like wet socks. So after a few more similar disappointments, I started bringing my own lunch.
This recipe is similar to a typical deli style tuna salad (except it does not come from a metal tub where it's been living for long enough to acquire a crust). I added an egg, because I wanted both a tuna salad and an egg salad and couldn't choose.
For other deli-sandwich type options (and if you don't want to mix tuna and eggs), check out our other version of the tuna salad, an egg salad, and a Norwegian shrimp salad.
Tuna and Egg Salad
(enough for 2-3 sandwiches)
You will need:
2 hardboiled eggs
1 celery stick, finely chopped
1 can tuna, drained
1 scallion, finely chopped
1 1/2 tbsp dill
Salt and pepper to taste
Juice of 1/4 lemon, or to taste
3 tbsp your choice of mayo, sour cream, or greek yogurt
1. Bring a small pot of water to a boil. Carefully submerge the eggs and cook until hardboiled, about 10 minutes. Cool under cold water.
2. Peel and chop the eggs and place in a mixing bowl, add celery, tuna, scallion and dill and mix. Season with salt and pepper and drizzle with lemon juice. Add mayo (or sour cream or yogurt, whichever using). Mix well to combine. Serve as is or on toasted bread with sliced cucumbers and tomatoes.