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Butcher & Bee’s tuna-salad sandwich bears little resemblance to the brown-bag staple of our youth. At the craft-driven Charleston, South Carolina, sandwich shop, chef Stuart Tracy reimagines the childhood classic using high-quality ingredients and tuna steak poached in olive oil. He matches the wonderfully moist fish with a zesty herbed mayo to truly set his tuna salad apart. Serve the sandwich as part of a traditional American meal with a bottle of chilled beer, wedges of juicy melon and a simple green salad on the side.
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