Chef/owner Wendy Murray,
The Underground Café
Simple ingredients and little effort yield this hummus a perfect balance
of bright citrus and garlicky goodness. Making toasted chips is a great
way to breathe new life into less-than-fresh pitas.
2 6 oz cans tuna, drained
3 cloves garlic, crushed
1 stalk celery, diced
1/3 cup minced red pepper
1 cup mayonnaise
1 Tbsp yellow curry powder
1 Tbsp dried dill weed
1 Tbsp hot sauce
pinch cayenne pepper
pinch black pepper
10 slices marble rye bread
1 cup shredded romaine lettuce
- In a medium bowl, stir together all filling ingredients until blended.
Garlic Pita Chips
- Preheat oven to 350°F.
- In a small bowl combine butter, garlic and basil. Spread over pita breads.
- Slice pitas into wedges and spread out on a baking sheet. Dust with paprika.
- Bake for 5-6 mins, until butter is melted.
- Cool on wire rack. Keeps in airtight container 2 days.
- Take two pieces of bread. Scoop 1/4 cup of tuna salad onto a slice of bread and spread evenly.
- Add a layer of lettuce and top with a second slice of bread.
- Slice and serve.
Yield 5 servings