Shakespeare in the Park Dinner

Much Ado About Tuna Salad

Poach one pound of albacore tuna in a broth of water, salt, peppercorns and a good handful of tarragon for about 12 minutes or until cooked through. Be sure to turn the fish to cook all sides.

Set aside to cool.

While the fish cools, dice two stalks of celery and a quarter of a medium onion. Put into a medium bowl. Chop up about a half tablespoon of tarragon and add it in there. Targgon, like thyme, comes right off the stalk if you pull the leaves backwards down the stem. You got capers in the fridge? Of course you do you beautiful bourgeois bastards! Throw a few in the bowl.

Flake the fish (I use my fingies) and add to the bowl. Make sure it's cool before adding it in - you don't want to cook the celery and onion. Give the bowl the salt and pepper treatment.

Add mayonnaise (I prefer low-fat. There's so much going on in there, you aren't going to miss that real from-the-jar fat taste. Plus, save for the fat in mayo, this is a supper low-fat meal.) until it forms a nice salad when mixed. Start with half-a-cup, work up from there.

Taste and adjust salt and pepper. Maybe throw a couple of dashes of hot sauce in there. Go nuts.

Throw the whole thing in the fridge. Ideally, you will have made this in plenty of time for maximum fridge mingle.

Serve on hoagie rolls. I prefer soft ones that I cut open myself so I can make a little pocket and the bread doesn't crumble.

I've got a bottle of Hinman Chardonnay and a bag of Sweet Onion Kettle Chips.

Ready to get my Benedick on.