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Open-Faced Tuna Sandwiches with Quick-Pickled Shallots
Ingredients
  • 2 5-oz BPA-free cans or pouches wild albacore tuna (packed in water), drained
  • 2 large stalks celery, finely chopped
  • 1 lemon, zested, plus 1 tbsp juice
  • ¼ cup finely chopped shallot
  • 2½ tbsp olive oil mayonnaise
  • ¾ tbsp capers, drained and rinsed
  • Sea salt and fresh ground black pepper, to taste
  • 4 slices whole-grain bread, toasted
  • 4 leaves romaine lettuce
  • 1 vine-ripened tomato, thinly sliced
  • ¼ cup apple cider vinegar
  • 2 tbsp raw honey
  • 10 whole cloves
  • 10 whole black peppercorns
  • ½ cup thinly sliced shallot (TIP: Slice vertically from top to bottom.)
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