This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010). This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.
- 4 (6-oz.) tuna filets
- 1 1⁄3 cups mayonnaise
- 1⁄4 cup finely chopped red onion
- 1⁄4 cup finely chopped parsley
- 2 tbsp. capers in brine, drained and rinsed
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste