This coming week’s installment of Dinner And A Movie features Phish’s July 25, 2017 show from Madison Square Garden in New York City, the fourth night (jam-filled) of the band’s famed Baker’s Dozen run. The full show will play for free this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page.
The recipe for the dinner part of the evening is a classic Tuna Fish Sandwich from Page McConnell. The recipe is below. As a reminder, please don’t feel the need to take a special trip to buy groceries to make this, and be smart regarding social distancing and staying at home. Feel free to post photos of your version of this dish, or share whatever you’re making. Tag us at #phishdinnerandamovie.
We have selected Volunteers in Medicine America as our beneficiary for this webcast. All donations made via The WaterWheel Foundation that day will be given to that organization. You can donate any time at phish.com/waterwheel. Founded by Page’s father, Dr. Jack McConnell, VIM America has assisted local communities and built a national network of free health care clinics to care for the uninsured and medically underserved, emphasizing the use of retired medical and community volunteers. Currently 90 Volunteers in Medicine clinics and thousands of volunteer doctors across America are providing essential healthcare to their neighbors in need during the COVID-19 crisis. For more information on how your gift will help save lives, visit volunteersinmedicine.org.
Page’s Tuna Fish Sandwich
Ok. It’s true. I do like sandwiches. That said, I have no idea where the whole “Page loves sandwiches” thing started. Perhaps someone asked me if I like sandwiches. I would have said, “yes.” But, I don’t know a lot of folks who don’t like sandwiches. Sorry to digress from the recipe, but I kind of felt like this had to be addressed up front, the elephant in the room, if you will. So here goes:
Tuna Fish – 1 or 2 cans, preferably in water
Mayo – I use avocado based mayonnaise
Celery – 1 or 2 stalks, diced
Pickles to taste
Bread – I have been on a gluten-free diet for about seven years, but if you can eat non-GF bread, I would recommend it
Open and drain the excess liquid from the cans of tuna. Chop the celery and pickles. Mix all ingredients in a bowl with the mayo. Sometimes I toast my bread with thin slices of Vermont Cheddar Cheese.
Put the tuna salad on your bread/toast and get ready to enjoy! I find this meal pairs nicely with a black cherry seltzer and BBQ potato chips.