{"id":346,"date":"2005-09-19T14:52:51","date_gmt":"2005-09-19T18:52:51","guid":{"rendered":"http:\/\/kev.needham.ca\/blog\/?p=346"},"modified":"2005-09-19T14:52:51","modified_gmt":"2005-09-19T18:52:51","slug":"now-thats-a-good-sammich","status":"publish","type":"post","link":"https:\/\/kev.needham.ca\/index.php\/2005\/09\/19\/now-thats-a-good-sammich\/","title":{"rendered":"now that&#8217;s a good sammich"},"content":{"rendered":"<p>Taking a cue from Hobbes, I&#8217;m a fan of tuna salad sammiches. Unfortunately, most tuna salads are excruciatingly bland, lifeless, and dry. I&#8217;ve been playing with combos over the last couple weeks, and have hit upon a mix I love. The mix is not too dry, not too wet, and uses a minimum of fats. The lack of fat does make for a more textured mix, but I like that.<\/p>\n<p>Here&#8217;s what I throw in my mix:<\/p>\n<ul>\n<li>Two cans President&#8217;s Choice low sodium, chunk white tuna packed in water<\/li>\n<li>One hard-boiled egg, finely chopped<\/li>\n<li>One quarter red bell pepper, minced<\/li>\n<li>Three tablespoons(ish) low-fat mayonnaise (&#8220;whipped spreads&#8221;, like Miracle Whip, are not good substitues, as they tend to be sweeter than mayo)<\/li>\n<li>Three tablespoons(ish) vidalia onion, minced<\/li>\n<li>One teaspoon fresh (or <a href=\"http:\/\/www.toppits.com\/\">frozen<\/a>) cilantro<\/li>\n<li>One teaspoon(ish) Worchestshire sauce<\/li>\n<li>One teaspoon(ish) wasabi<\/li>\n<li>One teaspoon(ish) Dijon mustard<\/li>\n<li>Black pepper to taste<\/li>\n<\/ul>\n<p>Mix everything together, and add to your favourite bread. I <em>highly<\/em> recommend making an open-faced tuna melt using a seven or twelve-grain bread, with sharp white cheddar cheese as a topper.<\/p>\n<p>Yummy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Taking a cue from Hobbes, I&#8217;m a fan of tuna salad sammiches. Unfortunately, most tuna salads are excruciatingly bland, lifeless, and dry. I&#8217;ve been playing with combos over the last couple weeks, and have hit upon a mix I love. The mix is not too dry, not too wet, and uses a minimum of fats. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,12],"tags":[],"class_list":["post-346","post","type-post","status-publish","format-standard","hentry","category-food","category-general"],"_links":{"self":[{"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/posts\/346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/comments?post=346"}],"version-history":[{"count":0,"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/posts\/346\/revisions"}],"wp:attachment":[{"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/media?parent=346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/categories?post=346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kev.needham.ca\/index.php\/wp-json\/wp\/v2\/tags?post=346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}