This is a bit long, but it’s my first post, so bear with me for a moment.
The first episode of Star Trek I watched was…. random TNG episode in the 90s. I was like five, I didn’t care. Then when I was twenty-four-ish, I couldn’t find anything better to watch than TOS on BBC America and I saw ‘I, Mudd’. It made no damn sense and when I asked my mom what the hell was going on, she was just like “Oh that’s Harry Mudd. He’s a recurring bad guy”.
In hindsight, she gave him a LOT of credit as a villain.
But when I decided to watch Star Trek on my own in 2017, I made the choice to start from the Original Series. I mean, I had watched the new movies. I understood Spock and Kirk and Bones. I was ready. So I popped onto Netflix, found TOS and played episode 0.
Think I meant episode 1? Yeah, I did too. Still, I’m committed because on my screen is the sexiest, blue eyed, rugged captain to ever exist. And I won’t lie, I fell in love with that man. Captain Pike was the antithesis to everything I had assumed about Star Trek. This was a man who would kill to get back to his ship with a crew who would die to protect themselves against being used. He was also deeply compassionate to this woman he had never met before then. And the women on the crew wore pants?!
So, after 66 minutes of greatness, you know I’m here for this and… then they give me Kirk, who is not Captain Christopher Richard Pike, of the USS Enterprise, born in Mojave, California in 2219. It’s just… Kirk, who is Kirk of the USS Kirk born in Kirk in Kirky-Kirk-Kirk.
But it’s whatever.
I only had to wait two more years to see Chris Pike on my screen again. Although this time he was played by Anson Mount, who is rugged and has blue eyes and manages to be great despite not being Jeffrey Hunter. I was a little leary at first given his whole not being Jeff thing, but I came around. In fact, I’m excited about Strange New Worlds because Anson, Ethan and the goddess that is Rebecca, are all wonderful as people and in their roles. I simply tell this story because it’s my start with Star Trek and your start is what you make of it.
Also, that first unknown episode, the Cage? It did something great. It added humanity to this far off, time and place by adding something familiar: food. Vina, with her spread on that picnic blanket, offers Chris a chicken tuna sandwich using his mother’s recipe. It was by far the strangest thing I had ever heard of in the episode (Chicken and tuna? Together?), but I was here for it. Only, it’s hard to find recipes for and when I first tried to make it, it wasn’t great. It wasn’t until 12/23/2020, a joke I made on the Syfy Sister’s Facebook group, the Muthaship, led to a pay of the very lovely Jill actually giving tips on how to improve it.
Which is what recipes are at their core. They are a forward looking history. One that evolves as time goes on, no matter when the recipe began. It’s personal, flavored to exactly what the cook loves best, while always holding on to the core of what makes the recipe the recipe, be it a soup or a roast. And it’s community because nothing brings together people quite like a good meal. Regardless of our personal tastes, it would be impossible to find a person you couldn’t find one dish you could enjoy together.
It’s a lot like Star Trek that way.
For a show that started in the sixties, it’s still going strong. It’s evolved considerably and some people may hate the newer series or even the original series. But it’s all Star Trek and with 787 episode at the time of writing this, I’m pretty sure any Trekkie can find at least ONE episode they can enjoy with another person, Trekkie or not.
So that was a long post, and if you’re like me, you skipped it because I can’t focus that long. ADHD, y’all but I can cook and I did write this recipe for y’all right below so let’s move onto that.
MISE EN PLACE
This recipe is so simple, having a Mise En Place section where I explain what you need and the steps to undertake seems a bit pointless, you know? But we’re here so let’s jump in. For our chicken tuna sandwich you will need: 1 shredded Chicken Breast, , 2 cans of Tuna Fish, 1 tablespoon Dijon mustard, 1/3 cup Mayonnaise, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Lemon Juice, 1 teaspoon Capers, 1 teaspoon Dill Relish, 1/4 Celery Salt, 1/2 cup Chopped onion, Fresh Dill as well as Hot Sauce and Pepper to taste. Oh and bread, for the sandwich.
Now, let’s start with the chicken breast for those who may have to cook it themselves. You’re going to put it in the oven at 350 degrees and then cook it for 30 minutes. When that is done, set it aside to cool and open your cans of tuna fish then drain the liquid. For this reason I tend to get tuna fish in water (also I hate how gross tuna in oil is). See, you’re going to be adding in enough smooth ingredients that I don’t feel the water is necessary. And even if you prefer your tuna to be wetter, I would still advise adding juice from the relish or capers as opposed to just water. You want to boost flavors after all.
Next we want to chop our onion. We’re only using about a 1/3 of a cup of chopped onions, but chopping a full onion and storing the rest will benefit you since onions go well with a lot of foods and pre-cutting them? A great choice always. For my recipe I used a yellow onion, however, it has a sharper, more intense flavor than say, a red onion. So if you want a less overpowering onion flavor, I would suggest using red onion, honestly. Or even shallots if you prefer a soft garlicky flavor.
Now, after shredding our cooked chicken breast, we combine the ingredients in a bowl and mix thoroughly. There’s really no rhyme or reason to it, you just want it all to be thoroughly combined. Then you want to add pepper to taste, which we do because it changes the flavor of your food. Unlike salt, which heightens the natural flavors of your food, pepper adds a depth to it through its earthy flavor quality. And usually I would add a cool metaphor, but I don’t have one in this case. Just use pepper, but sparingly since too much pepper will make your food taste like pepper.
Now, onto the hot sauce. I, personally, can’t have a lot because of my gastritis and you will probably notice I will stay away from using too many acidic ingredients. However, I love hot sauce and my favorite, though I can’t enjoy much of it, is Tabasco. So I added a few spritzes to my chicken tuna. This isn’t to say use that one brand or to even add it, though I do find the dish a little blasé without it. I am writing this to remind you that hot sauces have their own flavors and to consider that when you are making this for yourself. You may be a Frank’s Red Hot person or you may make your own (like I used to). Just maybe try a portion of the chicken tuna with your hot of choice because committing to dousing your food in it.
So at this point you have the chicken tuna portion of our chicken tuna sandwich, which means I’m not going to judge what you do with it from this point on. I will say I served mine on some freshly toasted wheat bread and it was straight fire. And that means it was amazing for anyone who has never heard the term fire used that way. Your food? I don’t know because I don’t know if you’ve made it yet, but I hope yours is fire too.
Chicken Tuna Sandwich
- 1 Chicken Breast cook, shredded
- 1 can Tuna Fish 2.5 ounce can
- 1 tsp Dijon Mustard
- 1/3 cup Mayonnaise
- 1/2 tsp Smoked Paprika
- 1/2 tsp Lemon Juice
- 1/5 tbsp Capers
- 1 tsp Dill Relish
- 1/4 tsp Celery Salt
- 1/2 cup Red Onion chopped
- Fresh Dill
- Hot Sauce and Pepper to taste.
- Sliced bread
- Open cans of tuna and drain the liquid before adding to the mixing bowl.
- Combine all other ingredients in a bowl and mix thoroughly.
- Toast two slices of bread.
- Apply two spoonfuls of chicken tuna to one slice of bread before topping with the other slice of bread.
- Cut in half and enjoy with chips.
Made the recipe? Show us on instagram using the hashtag #thecaptainstablelog and be sure to tag @_thecaptainstable while you’re at it.