Sanduíche de salada de atum com limão

Ingredientes

• 2 (5-ounce) cans albacore tuna (preferably olive oil-packed)
• 1/3 cup finely diced celery
• 1/3 cup Kewpie mayonnaise
• 2 tablespoons diced shallots
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons brine from pepperoncini pepper jar
• 1 teaspoon Dijon mustard
• 1 teaspoon capers, (chopped)
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1 Stirato or French baguette, (halved lengthwise and halved widthwise)
• 8 pepperoncini peppers, (thinly sliced)

Modo de preparo

1. 1

   In a medium mixing bowl, combine the tuna, celery, Kewpie mayonnaise, shallot, lemon zest, lemon juice, pepperoncini brine, Dijon and capers. Mix until well combined and season to taste with salt and pepper.

2. 2

   Spread the tuna salad onto the bottom half of the bread and top with the pepperoncini peppers. Close each sandwich and cut in half. Serve.