Tuna

Eastside Road, June 28, 2012—

WE SHOULD EAT fish more regularly. In season we have salmon pretty much every week, but I'm told we should all eat fish at least twice that often. There are so many ways to do it, even when fresh fish isn't readily at hand; and one of them is the classic tuna salad sandwich, which you see here made with Gayle's Bakery (Capitola) "English toasting bread," a bland, nicely grained bread tasting slightly of yeast.

Lindsey mixes canned tuna with mayonnaise or "lemonnaise," I think it's called, and pickle relish. I like these sandwiches grilled, or on toast, or just on plain old white bread, though a light rye bread is nice too.

With it, as you see, some raw carrot slices, and a baked potato — which I eat with olive oil and salt, nothing more. Green salad afterward.

Cheap Pinot grigio