studio lunch  |  open-faced Ortiz tuna sandwich 

I’m a newcomer to Ortiz (a small seafood company from Spain) and I’m already seeing signs of addition to their canned tuna. The flavor is stunning. This tuna doesn’t need much dressing up, but around here we’ve been combining it like this:

Canned Ortiz Bonito del Norte tuna, semi-drained of its olive oil, squeeze of lemon, chopped herbs (I use a pinch of tarragon, thyme, and chives), handful of chopped celery, small white onion, use a few large spoonfuls of high-quality hummus and tiziki as binders, sea salt and pepper to taste. Top onto thick slices of toasted bread, with sliced avocado, lettuce leaves, and/or a drizzle of lemon olive oil.