Tuna Sandwich, Transformed in Bengal
True to my promise, this post is a recipe for the fish sandwich I described in my previous post. I use bekti, a fish prized in Bengal for its soft, flaky flesh full of flavor and omega-3 fatty acids, which are so healthful. This sandwich, served with potato chips, could be a simple lunch or even a light dinner.
For the salad:
½ lb (225 gm) cooked bekti, boned and skinned
½ cup of chopped celery or green bell pepper (capsicum)
½ cup of chopped green (or spring) onion
¼ cup of mayonnaise (see recipe in earlier post, “Making mayonnaise”)
2 tbsp of vegetable oil
1 tbsp of lemon (or lime) juice
salt and pepper to taste
For the sandwich:
8 slices of large sandwich bread
lettuce, one head, or four large leaves
2 medium-sized tomatoes, sliced
Cut each sandwich diagonally and serve with potato chips or French fries and ketchup.
Note: To get ½ lb (225 gm) of bekti, boil or steam about 1 lb (450 gm) of fresh fish in salted water. In India, canned bekti is unheard of.