November 14 is National Pickle Day. Bubbies, a favorite of mine for fermented kosher dill pickles, has recipes to incorporate pickles in your breakfast, lunch, dinner, and dessert on the festive holiday. Now here is the lunch recipe. This tuna is loaded with chickpeas, red onions, celery, herbs & spicy pickles. It’s then tossed and marinated with a five ingredient lemon tahini sauce. It pairs perfectly with Bubbies Spicy Kosher Dill Pickles.
1 tsp red wine or sherry vinegar, Salt and pepper to taste
Toasted sourdough bread
Place tuna in a bowl and mash with a fork until your desired consistency.
In the same bowl, toss in your red onion, celery, dill, parsley, spicy pickles, chili powder, lemon and salt and pepper. Mix well and set aside.
Next, make your quick sauce. In a bowl, whisk mayo, lemon juice, vinegar and salt and pepper.
Pour over your tuna mixture, toss well and marinate in the fridge for up to 30 minutes.
Serve in sandwiches with sourdough bread, sprouts, lettuce and tomato. You can also serve in lettuce cups or in your favorite vessel.
This recipe was provided by Bubbies. Bubbies was founded in 1982 by Leigh Truex, who was making pickles as a hobby on the side. Her friends told her she should sell them commercially. In 1989, former bankers John & Kathy Gray purchased the company and turned it from a local favorite to the #1 refrigerator brand across the country. Bubbies is now part of Fermented Food Holdings, which owns several of brands offering high quality fermented and functional food products. Kosher dills are one of type of pickles Bubbies producers, along with various types of spicy dill and bread & butter pickles. Bubbies also a couple types of sauerkrauts, horseradish, and pickle relishes.