Pyrus Pyrifolia Tuna Salad Sandwich

Better known as Asian pear, Pyrus Pyrifolia is my secret weapon for elevating an ordinary tuna salad sandwich to an unforgettable delight. There are various Asian pears with subtle differences, but I use Korean pear for its more apple-like characteristics—especially its crispness and subtle floral sweetness.

Ceramic plate was wheel-thrown and glazed by me.

INGREDIENTS

six ounces of canned tuna, drained

zest from one small lemon

four tablespoons of Kewpie (Japanese mayonnaise)

two tablespoons of finely chopped Asian pear

one tablespoon of finely chopped onion

four cornichons, thinly sliced

one eighth teaspoon of smoked paprika

Mix all the ingredients in a bowl. Depending on how generous I feel, the recipe yields one or two sandwiches. The best sliced bread for me has always been milk bread—toasted, of course.

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