TUNA CHIP SEAWEED SANDWICH

FOR THE TUNA SALAD

1 can (6 ounces/180 g) of water-packed tuna, drained

2 tablespoons (30 mL) of olive oil

1 tablespoon (15 mL) of your favorite mustard

1 teaspoon (5 mL) of your favorite vinegar

1 dill pickle, minced, or a spoonful of green relish

1 teaspoon (5 mL) of dried dill or a handful of chopped fresh

A sprinkle of salt and a few turns of your pepper grinder

 

FOR THE SANDWICHES

4 slices of artisanal bread (anything but bland white), toasted

A handful of crisp lettuce leaves

2 sheets of nori seaweed

A few handfuls of your favorite potato chips

Mix together all the ingredients for the tuna salad. Recruit your fellow sandwich eater for some of the measuring duties.

Top 2 slices of toast with a thick layer of crisp lettuce leaves. Spread the tuna salad evenly and thickly on the lettuce. Top with a savory sheet of crispy nori seaweed, and finish with a generous layer of crisp chips. Top with the last toast slices, pressing down to crush the chips into submission. Serve and share!