Bunk's Oregon Albacore Tuna Salad

Photo: John Clark

The tuna melt at Bunk Sandwiches, in Portland, scores high marks for flavor—and all the ingredients except the condiments are local. Chef and co-owner Tommy Habetz puts the salad in ciabatta rolls spread with mayo and mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press.

Yield: Makes 1 3/4 cups
Total:
Recipe from Sunset

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Recipe Time

Total: 15 Minutes


Ingredients

  • 2 cans (5 oz. each) local sustainable albacore tuna
  • 1/4 cup minced red onion
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced fresh basil leaves
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

  1. Mix all ingredients together.
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