Steve Cook, co-owner of the Rooster in Philadelphia, adds sardines to his tuna salad to give them an extra richness and uses jarred tuna packed in olive oil. He also uses homemade or Hellman’s mayonnaise. In a nod to the Japanese-American fishermen who helped launch the American tuna industry, I like to use the Japanese mayonnaise Kewpie; it also helps round out the salad’s flavors.
- Mix tuna, sardines, 2-3 tablespoons mayonnaise, mustard, pickle relish, celery, onion, and herbs together in a medium bowl. Season with salt and pepper to taste.
- Spread remaining mayonnaise on one slice of bread. Top with some tuna salad and cheese. Store remaining tuna salad in refrigerator.
- Broil in a toaster oven at 450°F until cheese is melted, about 3-5 minutes. Top with other slice of bread and serve immediately.
One of the country's top restaurateurs and the 2016 James Beard Award winner for "Best International Cookbook” and "Book of the Year" for his and business partner Chef Michael Solomonov's first cookbook, Zahav: A World of Israeli Cooking, Steven Cook is the co-owner of CookNSolo Restaurants, home to some of Philadelphia’s most distinctive culinary concepts. His culinary mark began with Zahav, the pioneering modern Israeli restaurant that puts the diverse cuisine of Israel on the map, and extends to Federal Donuts, Abe Fisher, Dizengoff, Goldie, and the philanthropic luncheonette, Rooster Soup Company, which donates 100% of its profits to their non-profit partner – Broad Street Hospitality Collaborative; Broad Street provides meals and essential services to those most vulnerable in the City of Philadelphia. Cook is also co-owner of Dizengoff NYC and the recently-opened Federal Donuts and Dizengoff Miami. Prior to founding CookNSolo, Cook left his job as an investment banker in New York to return to Philadelphia and pursue a career as a hospitality entrepreneur.