On a Roll with Tuna

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By Lori Powell
For One or Two Bites, a blog for singles and couples

I have written many times about my summer vacation in Maine and the food that I've enjoyed there. Since August is still a long time away for me to grab a real Maine lobster roll and since lobsters, at the moment, are a bit pricey, I decided to make a roll with a more affordable filling. Also, my other inspiration was that I found in my local Hannaford’s, top-split hot dog rolls, more commonly known as New England-style rolls.

I always have a can or two of Wild Planet’s sustainably caught wild albacore or Skipjack tuna in my pantry, possibly the best tuna out there; another plus is that the tuna comes in BPA-free cans. The tuna is packed in its own juices and the only other ingredient added is a touch of salt, so no need to drain out the liquid (they also sell salt-free tuna as well, and some packed in extra virgin olive oil).

Feel free to switch this recipe up with lobster if you can find the real Maine ones…right now the only ones being sold in my local store are Canadian lobsters, which are delicious as well, but keep in mind I am a Maine-avore!

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Tuna (aka Lobster roll) Salad Roll
Serves 4 (halve recipe to make 2)

1 (5-ounce) can tuna
1/4 to 1/3 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh chives, plus more for garnish
2 tablespoons finely chopped fresh shallot
Salt and pepper
4 top-split New England-style hot dog rolls, toasted
1/2 cup chopped cherry tomatoes

Add tuna to a medium bowl and flake with a fork. Stir in mayonnaise to taste, along with lemon juice, chives and shallot. Season with salt and pepper.

Divide filling among buns and top with cherry tomatoes and chives. Serve immediately.

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