Tuna Salad and Sesame/Quinoa Bread from Newman's Own Cookbook

Tuna Salad: 
1 6 1/2 oz can tuna
1 t. mustard
1 whole sweet pickle, minced (Sechler's Candied Sweet Dill Grip Pickles particularly good, because they don't have high-fructose corn syrup and have a gently sweet taste)
2 T mayonnaise
3 scallions, chopped fine
1 T. Sweet pickle juice
Rinse and drain tuna, dry with paper towel.  Flake into a bowl.  Add remaining ingredients and mix well.  May need less mayonnaise, depending on taste.




Paul Newman's family's fav bread and it is GREAT~
1 cup boiling water 
1 cup quick-cooking oats or (5 Mixed Grains, The Grain Place brand)
1 cup unhulled sesame seeds or 1 cup quinoa
1-1/2 cups warm water
1 t. dry yeast
1 t. honey or sugar
3 1/2 cups whole wheat flour
1 t salt
1 handful cornmeal (so optional)


Mix water, oats and seeds together.  Bring to boil, stirring constantly, adding bit of water if needed.  Continue for a few minutes.  Allow to cool a bit.  (Not a big deal).  In a loarge bowl, combine warm water, yeast and sugar and put in a warm place.  When the yeast mix is bubbly (5-15 minutes), add flour, salt and sesame mixture until dough forms a ball.  (This may require a bit more flour.)  Flour the surface on which you will be kneading your dough (something smooth usually words best), as well as your hands and the dough itself.  Then transfer dough to the floured surface and knead well for 10-15 minutes.  Allow to reise for 45 minutes and then knead again.  Shape into 2 long loaves nad place on a greased, cornmeal-covered pan.  Bake in a preheated 350 F oven about 30-50 minutes, until golden brown and hollow-sounding when tapped with a wooden sppon or fingers.  Makes 2 loaves.