Tuna on Toast With Sherry Mayo, Celery and Grape Recipe

July 2024 · 3 minute read
Democracy Dies in Darknessclock30 minscourseAppetizerStart CookingComment on this storyAdd to your saved recipesBy Jim Webster

With less work than it would take to mix together tuna salad for a sandwich, you can put together all the flavors of one in this elegant toast. The grapes that garnish the toast echo the raisin notes of the sherry vinegar that flavors the easy compound mayonnaise.

Make ahead: The sherry mayo can be made up to 4 days in advance.

Storage: Leftover tuna can be refrigerated in an airtight container for up to 4 days.

From staff writer Jim Webster.

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Ingredients

measuring cup

Servings: 6

For the sherry mayo

For serving

Directions

Time Icon Active: 15 mins| Total: 30 mins, plus 30 minutes chilling time

  • Step 1

    Make the sherry mayo: In a small skillet over medium heat, heat the oil until it shimmers. Add the onion and cook, stirring, until it begins to soften, about 2 minutes. Add the garlic and stir until fragrant, about 30 seconds. Increase the heat to medium-high and add the vinegar and sugar. Bring to a boil, stirring to dissolve the sugar. Continue to cook until the liquid has reduced by about half, about 6 minutes. Remove from the heat and transfer to a small bowl. Let cool for about 15 minutes, then whisk in the mayonnaise. Cover and refrigerate until completely chilled, at least 30 minutes and up to overnight.

  • Step 2

    Assemble the toasts: Fill a small bowl with ice water and set it near your work space. Use a vegetable peeler to shave thin strips of celery from the stalk, then transfer to the prepared ice bath and soak for at least 15 minutes and up to 2 hours.

  • Step 3

    When ready to serve, remove the celery from the ice bath, dry with a towel, and cut across into 1 1/2-inch-long strips.

  • Step 4

    Arrange the toasts on a platter and spread about 2 teaspoons of sherry mayo on each. Take large pieces of tuna and gently flake them, dropping the flakes onto the mayo. Top each with about 1 tablespoon of the shaved celery, garnish with 3 to 4 pieces of the grapes and serve.

    • Notes

    Canned tuna comes in a variety of sizes, so the yield will depend on the brand you buy. We tested with Ortiz from a jar, but that brand is also available in cans. Leftover tuna can be used to make additional toasts, or served on a sandwich or salad.

    You’ll wind up with more sherry mayo than you need for this dish. Leftovers can be used as a spread on sandwiches. Or combine it with leftover tuna for tuna salad.

    If you’re also making the Mussels Escabeche Lettuce Wraps (see related recipe), you can save time by doubling the ingredients for the sherry vinegar reduction and dividing it between the two recipes. The vinegar may take an additional 2 to 3 minutes to reduce.

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    Nutritional Facts

    Per serving (1 toast)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From staff writer Jim Webster.

    Tested by Jim Webster.

    Published December 13, 2023

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