8 ounces Oregon albacore tuna
Salt and pepper
1⁄₃ cup diced dill pickles
2 tablespoons diced red onion
1 tablespoon capers (drained)
¼ cup shredded Napa cabbage
1 teaspoon minced fresh dill
¼ cup mayonnaise
1 teaspoon Dijon mustard
1-2 slices Tillamook cheddar cheese
Franz Oregon Hazelnut bread
Brush tuna with olive oil. Season with salt and pepper. Cook tuna on barbecue or grill pan until cooked through, about 3-4 minutes on each side. Place tuna on wire rack until cool. Break into small pieces. Mix tuna with pickles, onion, capers, cabbage, dill, mayonnaise and Dijon until well combined.
Preheat skillet over medium heat. Generously butter one side of a hazelnut bread slice. Place buttered side down onto skillet. Place sliced cheddar cheese and ¼ of the tuna mix, then more sliced cheddar on top. Butter a second slice of bread on one side and place butteredside-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted.
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