Tuna Salad Sandwiches Two Ways

Ingredients

• [Deli tuna salad] 225g canned tuna, drained
• [Deli tuna salad] 110g mayonnaise
• [Deli tuna salad] 50g bread-and-butter pickles, finely chopped
• [Deli tuna salad] 20–30g shallot, finely diced and rinsed
• [Deli tuna salad] 10g capers, roughly chopped
• [Deli tuna salad] 35g celery, finely diced
• [Deli tuna salad] 30g yellow mustard
• [Deli tuna salad] 1.5g salt
• [Deli tuna salad] 1g cracked black pepper
• [For serving] Thick-cut toasted bread, shredded lettuce and extra pickles
• [Optional homemade mayonnaise] 1 large egg
• [Optional homemade mayonnaise] 20g water
• [Optional homemade mayonnaise] 20g white distilled vinegar
• [Optional homemade mayonnaise] 5g salt
• [Optional homemade mayonnaise] 325g neutral oil
• [Mediterranean tuna salad] 220g oil-poached tuna or good oil-packed white tuna
• [Mediterranean tuna salad] 25–30g shallot, finely minced
• [Mediterranean tuna salad] 10g parsley, chopped
• [Mediterranean tuna salad] 30g roasted red pepper, diced
• [Mediterranean tuna salad] 10g fennel, finely diced
• [Mediterranean tuna salad] 25g Kalamata olives, chopped
• [Mediterranean tuna salad] 10–15g capers, chopped
• [Mediterranean tuna salad] 35g olive oil, plus more to finish
• [Mediterranean tuna salad] 20g red-wine vinegar
• [Mediterranean tuna salad] Cracked black pepper
• [Optional oil-poached tuna] 500g raw bigeye or yellowfin tuna
• [Optional oil-poached tuna] Salt
• [Optional oil-poached tuna] About 500g olive oil for poaching

Method

1. [Deli tuna salad] Mix the canned tuna, mayonnaise, pickles, shallot, capers, celery, mustard, salt and pepper, breaking the tuna into medium pieces.
2. [Deli tuna salad] Toast the bread, spread lightly with mayonnaise and add a generous amount of tuna salad. Finish with extra pickles, pepper and shredded lettuce.
3. [Optional homemade mayonnaise] Put the egg, water, vinegar and salt in a tall container. Blend with a hand blender while slowly streaming in the neutral oil until emulsified.
4. [Mediterranean tuna salad] Mix the tuna, shallot, parsley, roasted pepper, fennel, olives, capers, olive oil, vinegar and pepper.
5. [Mediterranean tuna salad] Serve on crusty bread and finish with a little more olive oil and black pepper.
6. [Optional oil-poached tuna] Salt the tuna on both sides. Heat the olive oil to 65°C/150°F, add the tuna and poach gently for 25–30 minutes, keeping the oil near 65°C.
7. [Optional oil-poached tuna] Remove from the heat and cool for about 30 minutes before flaking into the salad.