Tuna a la Bourgie

I have problems with the ordinary tuna fish sandwich. It is as if all of my food taboos come crashing together in one hand-held mass. Traditional tuna fish can be a globulous, mushy, mayo-filled nightmare, and I just won't have it! It's true, I have a problem with mayonnaise. Maybe it's the Jew in me. So the traditional tuna fish sandwich is out, but that doesn't mean I have a problem with tuna itself. In fact, I kind of like the stuff, especially in a Tuna Fish Sandwich a la Bourgie.

This is a tuna sandwich with a decidedly Mediterranean bent. Fish packed in olive oil make all the difference. Yes, it is a bit more expensive, but for these few dollars more you get a fresher tasting, more palatable product. It takes the fishiness out of a tuna fish sandwich. Chopped olives, Greek or green, give the sandwich some needed color, and add to the briny flavor. And finally, some finely minced, fresh jalapenos, give this lunchtime treat a piquant kick.

The sandwich is meant to have a bit of heat; so the jalapenos are necessary. But most of the heat in a pepper comes from the seeds and ribs, not the actual flesh. I like my sandwich to be moderately spicy, so I use a pepper and a half, minus the seeds. But is you are a heat fanatic, go ahead and chuck in the entire pepper. It is important to taste jalapeno peppers for spiciness before cooking with them. I have had jalapenos that almost taste like an ordinary green pepper, and others that will blow your head off. The only way to know what your cooking with, is to taste a little bit raw.

Finally, the sandwich is topped with slices of hard-boiled egg, and nestled upon a bed of peppery arugula. This sandwich is best served on a fresh baguette, to round out a perfect meal. If you are ready to try something new, the recipe for Tuna a la Bourgie is on the Daily Specials page.