Dean & Deluca's Tuna Sandwich with Carrots, Red Onion, and Parsley
Dean & Deluca's Tuna Sandwich with Carrots, Red Onion, and Parsley might be just the main course you are searching for. This recipe makes 6 servings with 332 calories, 30g of protein, and 5g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of garlic clove, rolls, half cut plus onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a dairy free and pescatarian diet.
Instructions
Put the tuna in a large bowl. Mash.
Add the carrots, onion, parsley, celery, and scallions.
Place the mayonnaise in a small bowl.
Add the crushed garlic clove and the lemon juice.
Add the mayonnaise mixture to the tuna.
Add salt and pepper to taste.
Serve on rolls with lettuce and tomato.
The Dean and DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. Copyright © 199
Recommended wine: Merlot, Pinot Noir, Rose Wine
Tuna can be paired with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.
![Director's Merlot]()
Director's Merlot
Our 2014 Director's Merlot offers lushness and a round, full palate. Its fragrance demonstrates red and black fruit with hints of anise and spiced wood. Juicy upon entry, the wine broadens and becomes velvety on the palate with flavors of plum, loganberry and black cherry accentuated by subtle spice notes of espresso bean and toasted vanilla. Medium tannins support the body of this wine, offering sophistication in its finish. Pairs nicely with brisket, grilled pork chops and linguine with pesto.