I first tasted Ralph Watterson’s Six Rivers Tuna last year when he and his group of bicycling buddies passed through Frederickburgs on a four-day cycling trip. His tuna provides hearty lunches for the group as they cover 300 miles and cross six rivers on their annual spring cycling trip. I asked for the recipe, which he described as his mother’s version, plus a few embellishments of his own. I made it, tried it out at the bakery, and our tuna sandwich sales skyrocketed. Ralph’s Six Rivers Tuna is now a part of our regular menu. Given its proven track record as a recipe that travels, I figured it would be great for an outdoor picnic or a potluck. On bike trips, Ralph says he often serves it with crackers. I wanted something more substantial and created a soft, honey-kissed roll that when split and filled with tuna makes a memorable and satisfying sandwich that travels with ease.

　　

Ingredients

makes about 5 cups

　　

Tuna

2 (12-ounce) cans tuna packed in water, drained

　　3 hard-boiled eggs, coarsely chopped (see page 93)

　　1 Granny Smith apple, cored but not peeled, chopped

　　1 large dill pickle, coarsely chopped

　　1/4 cup chopped red onion

　　1/2 to 3/4 cup mayonnaise

　　1/4 cup Creole or Dijon mustard

　　2 tablespoons freshly squeezed lemon juice (about 1 large lemon)

　　1/2 teaspoon cracked black pepper

　　3/4 cup dried cranberries

　　1/4 cup roasted sunflower seeds

　　Honey Grain Rolls (recipe follows)

　　

Honey Grain Rolls: (Sponge Starter)

2 tablespoons active dry yeast

　　2 cups lukewarm water (105° to 115°F)

　　2/3 cup honey

　　1 cup whole wheat flour

　　1 cup all-purpose flour

　　(makes about 2 dozen 3 1/2-inch rolls)

　　

Honey Grain Rolls: (Rolls)

3 large eggs, lightly beaten

　　1 cup old-fashioned oats, plus more or sprinkling

　　1/3 cup wheat germ, plus more for sprinkling

　　1/3 cup unsalted butter, melted

　　1/3 cup whole-grain cracked wheat

　　2 teaspoons kosher salt

　　2 cups whole wheat flour

　　3 cups all-purpose flour, plus 2 tablespoons for kneading

　　2 large eggs

　　2 tablespoons water

　　

Step 1

In a large bowl, break up the tuna with a fork. Stir in the eggs, apple, pickle, onion, mayonnaise, mustard, lemon juice, pepper, cranberries, and sunflower seeds. Cover and refrigerate until ready to serve.

　　

Step 2

To serve, spoon into a bowl and let guests help themselves.

　　

(Sponge)

Step 3

TO MAKE THE SPONGE: In a large bowl, whisk together the yeast, water, honey, 1 cup whole wheat flour, and 1 cup all-purpose flour. Set aside in a warm draft-free spot until it foams and increases in volume, about 30 minutes.

　　

(Rolls)

Step 4

TO MAKE THE ROLLS: Grease 2 half-sheet (13 by 18-inch) pans with butter or cooking spray. Stir the 3 beaten eggs, oats, wheat germ, melted butter, cracked wheat, and salt into the sponge. Add the flour, 1/2 cup at a time, and work the dough with your hands until it becomes less sticky. Sprinkle a work surface with a few tablespoons of flour. Transfer the dough to the work surface and knead until it becomes smooth and elastic, about 5 minutes. (Or knead in a heavy-duty electric mixer fitted with a dough hook on medium speed, 2 to 3 minutes.)

　　

Step 5

Lightly grease a large bowl with butter or cooking spray and place the dough in the prepared bowl. Cover it with a tea towel and let it rise in a warm, draft-free spot until it doubles in bulk, about 1 1/2 hours. Punch down to deflate. Shape into 3-ounce rounds, about the size of golf balls, and place on the prepared pans. Set in a warm, draft-free spot until they rise and resemble marshmallows in texture, 30 to 40 minutes.

　　

Step 6

Preheat the oven to 375°F. In a small bowl, lightly beat the 2 remaining eggs and 2 tablespoons water. Just before baking, with a pastry brush, lightly coat the tops of the rolls with the egg wash. Sprinkle with a pinch of oatmeal or wheat germ. Bake until the rolls are golden brown on the top and bottom, 40 to 50 minutes. Serve warm or at room temperature.

　　

do it early

Step 7

The tuna can be made in advance and refrigerated for up to 3 days. The dough for the rolls can be made through the first rising, covered, and refrigerated for up to 3 days. On baking day, remove the dough from the fridge, divide it into 3-ounce balls, let it rise a final time, and bake according to recipe directions.

　　Pastry Queen Parties by Rebecca Rather and Alison Oresman. Copyright © 2009 Rebecca Rather and Alison Oresman. Published by Ten Speed Press. All Rights Reserved.A pastry chef, restaurateur, and cookbook author, native Texan Rebecca Rather has been proprietor of the Rather Sweet Bakery and Café since 1999. Open for breakfast and lunch daily, Rather Sweet has a fiercely loyal cadre of regulars who populate the café’s sunlit tables each day. In 2007, Rebecca opened her eponymous restaurant, serving dinner nightly, just a few blocks from the café.  Rebecca is the author of THE PASTRY QUEEN, and has been featured in Texas Monthly, Gourmet, Ladies Home Journal, Food & Wine, Southern Living, Chocolatier, Saveur, and O, The Oprah Magazine. When she isn’t in the bakery or on horseback, Rebecca enjoys the sweet life in Fredericksburg, where she tends to her beloved backyard garden and menagerie, and eagerly awaits visits from her college-age daughter, Frances.Alison Oresman has worked as a journalist for more than twenty years. She has written and edited for newspapers in Wyoming, Florida, and Washington State. As an entertainment editor for the Miami Herald, she oversaw the paper’s restaurant coverage and wrote a weekly column as a restaurant critic. After settling in Washington State, she also covered restaurants in the greater Seattle area as a critic with a weekly column. A dedicated home baker, Alison is often in the kitchen when she isn't writing. Alison lives in Bellevue, Washington, with her husband, Warren, and their children, Danny and Callie.