Somehow “tuna sandwich” doesn’t work here. This is no mayo-soaked fishy smelling spread on squishy white bread.
Our tuna salad sandwich starts with chunks of juicy local albacore with capers, crunchy celery, sweet onion, fresh herbs, extra virgin olive oil, lemon, and a bit of mayo. You can get it on Peasant Bread, or order the Tuna Melt, that same glorious salad grilled with melty cheddar on sourdough.
The really special thing? It’s the tuna – hook-and-line-caught Pacific albacore, carefully handled and canned in small batches in its own juices.
Our source for canned albacore, Captain Rick Goche of Sacred Sea Tuna, catches the young fish that arrive each summer off the coast of Oregon as they travel north. These younger fish contain at least 60% less mercury than typical supermarket canned tuna. It’s rich in Omega-3 fatty acids and protein. Did we mention it’s delicious?
Here’s the kicker: It’s albacore season right now, so in a few weeks, we’ll get our hands on fresh Pacific albacore and feature it in our Garibaldi salad special. For this seasonal salad, we poach locally caught tuna loins in olive oil and then make a loose salad with oil-cured olives, fresh basil and parsley, sweet onion and lemon juice. We also toss in some boiled new potatoes and chunks of hard-cooked local farm eggs. (How much do we love the Garibaldi? One of our sandwich crew wrote a song about it.)
For the local fresh albacore, we’re thrilled to be working with the Garibaldi Community Supported Fishery via our friends at Eat Oregon First. This Community Supported Fishery (CSF) is a way for us to directly support family fishing boats on the Oregon coast using sustainable hook-and-line methods. It’s delicious fish, and we’re proud to bring it to our customers this summer.