Tuna Twins

Greetings from the Central Coast! On my last day down here in the clean country air, I went to the farmer's market and came home to make a nostalgic lunch.

When I was a little girl living in Olympia, Washington, my dad often took me to Coco's for lunch. Sitting at the counter with my wonderful dad was one of my favorite things to do, and something I will never forget. Most of the time I ordered 'Tuna Twins' (which are no longer on the Coco's menu from what I hear). After driving by a Coco's today with my stepmom, I decided to make them myself, with a fresh twist brought to the table by some excellent produce from the Templeton Farmer's Market.

Tuna Twins
Serves 4 a very healthy serving of 2 (twins. get it?), with some leftover tuna

Tuna:
3 large, ripe Early Girl Tomatoes, cut into thick slices
3 cans solid white albacore tuna (in water)
2 large sweet spring onions, chopped
1 can water chestnuts, chopped
10 cornichons, chopped (or use 2 T brined capers)
mayo, to taste
Nature's Seasoning, to taste
dried dill, to taste

Combine all ingredients in a large bowl, and mix with a fork. Cover, and refrigerate for one hour, allowing the flavors to marry.

Heat oven to 400 degrees.

Toast 3 sourdough english muffins and place on a sheet tray.
Place one tomato slice on each muffin, and then top with your desired amount of tuna.
Place one slice of sharp cheddar cheese on top of each, and place in the oven until cheese is bubbling.

A simple and delicious lunch! (That would only improve with a glass of Vino Verde)!