At the 2010 FS Confer­ence at MIT, as a fundraiser members bought raffle tickets to be able to have lunch with Garry and John as they prepared and served their nour­ish­ing tuna fish sand­wich recipes to the winners. (Hayami made and served the gin martini’s).

The follow­ing are the ingre­di­ents and amounts I gener­ally use. Portions will vary accord­ing to personal preferences.

Ingre­di­ents:

12 oz can good quality tuna (chunk white etc.) use lid to press and drain well.

Sliced bread, soft and chewy, not dense (sour­dough etc., wants to be ​“airy”) two slices per person (or open face) preferably toasted.

Grated parme­san cheese, ¼ cup or more prefer­ably (to taste).

Small can sliced (not chopped) black olives.

Best Foods (or Hell­mans) real mayon­naise, 3 to 4 heaping tblsp.

Pickle relish, two tblsp. drained.

White onion, finely chopped, two tblsp.

Optional: capers, small, drained, one teasp.

Red pepper flakes, gener­ous sprin­kle, (to taste).

AND: the secret ingrediant…….curry powder, at least one teasp., prefer­ably more, (to taste).

Fresh ground pepper (check taste before adding salt).

Serve with good potato chips and a chilled bottle of San Giovase (SP??)

John Dunnigan’s Recipe for TFS (RI style)

Ingre­di­ents for my recipe (not GKB’s):

Good quality white tuna in water.

Hell­man’s Mayo.

Ripe but not mushy avocados.

Scal­lions.

Decent curry powder.

Frank’s (Durkees) Red Hot Sauce.

Portuguese sweet muffins (the name escapes me now).

Bombay Sapphire Gin.

Any old vermouth because you don’t really use it anyway — or what­ever you prefer.

Ice.

Large Green olives.

Martini recipe adjusted to suit the resi­dent expert (you!).

Garry is very partic­u­lar about the chips so I’ll let him decide on that. He has his own recipes for tuna and marti­nis of course.

Looking forward to seeing you. Thanks.

JOhn