It was tuna melts again tonight, since I poached a couple of pounds of tuna today. It gets used up quickly, between the melts, and Larry’s favorite tuna salad and his tuna sandwiches. It’s almost effortless to poach it, so I try to keep some on hand.
I’ve gotten into the habit of modifying this recipe – I use a little mayo plus some of the ingredients from the Remoulade (gherkins, tarragon, shallots, dijon mustard, lemon, and capers) to make the tuna salad, instead of using the oil from the poaching.

• Olive-Oil-Poached Albacore Tuna, Remoulade, and Cheddar Cheese Sandwich (Nancy Silverton’s Sandwich Book, Nancy Silverton, p. 76)
• Chips

Wine: David Coffaro 2000 Cabernet Franc (Dry Creek Valley, California). I opened another bottle of red, just because I like a glass of wine while I’m making dinner sometimes, and because I’m trying to clear out some cellar space. This was okay. Needs a good steak to go with it.