Eastside Road, February 21, 2010 —I WROTE HERE ABOUT grilled tuna sandwiches three times last year, and here they come again! We had a couple of old friends visit for lunch, so Lindsey chopped up some capers and shallots, mixed them with some Lemonaise into a couple of cans of Oregon tuna we got up in Portland a while back, and spread them on slices of Como bread from Downtown. Halved prettily, corner to corner, they were then grilled in olive oil in a big black iron skillet, another heated black iron skillet (a little smaller) weighting them down on top, and messed forth, as the Elizabethans were wont to say, on a platter, along with a big bowl of green salad. I should have taken a photo, but I forgot. Next time.
Cool still water