Those of you who follow me on facebook or twitter know that for the last week and a half I’ve been spending my days Down East — or is it in Down East…in the Down East — hunting down fresh clams from vintage station wagons and trying to convince local fishermen to take me out on their lobster boats (a work in progress). 

My husband and I drove up to Maine last week for our annual Fourth of July lake trip and thus far, this year has been up to par with the rest. We typically do the same things every time, which mostly involve lounging on the lake during the day, and then watching the sun set over the lake at night. With one main goal in mind — to soak up as much serenity from the water as possible.

Actually, right this very moment I am plopped down on the deck for the night watching the sky turn pale shades of pink and yellow as my fingertips hit the keyboard.  Each time I finish a sentence I look up to catch a glimpse of the sky and then return back to the words, as if I were Angela Lansbury engulfed in the details of an intense mystery.  Only I’m on a laptop instead of a typewriter.  And I am writing about tuna fish sandwiches instead of a thrilling murder novel.  Ok, not exactly the same thing.

Watching the sun fall down behind the clouds each night is really one of the greatest things about coming to Maine.  Food, of course, being the greatest.

Lobster, steamers, haddock, blueberries —  just to name a few — are all incredible highlights of this region.  And lobster right now, it’s $4 a pound.  Although I usually don’t cook too much while up here, I always make the exception for fresh out of the Atlantic, so incredibly succulent, Maine lobster.  And for that kind of price I would feel guilty if I didn’t.

So other than the few lobster dishes — lobster rolls, lobster bisque and (my favorite) lobster benedict — I’ve been pretty lazy in the kitchen.  Which, in my household, means tuna fish sandwiches for lunch and firing up the grill for dinner.

Oh, and beer.  Lots of local beer.  Ahhh, life!

The lake this morning as slick and smooth as glass. 

Plotting my lobster boat strategy.

Baby plotting her sailing strategy.

And now, onto the sandwich.  It tastes just like a classic tuna salad sandwich, but way better. 

Now excuse me as I return back to my inflatable.

 Tarragon and Shallot Tuna Salad

• 1 (5oz) can solid white Albacore tuna packed in oil
• 2 tbsp Mayo
• 2 tsp red wine vinegar
• 1 tsp whole grain Dijon
• 1 medium shallot (about 1 tbsp)
• 1 tsp freshly chopped tarragon
• Salt
• Pepper 

Drain the tuna fish and place in a medium bowl.  With the back of a fork break up the tuna vigorously until all of the chunks are gone.  Add the mayo, vinegar and Dijon and continue to incorporate by mixing it all together by smashing it together with the back of the fork.

 Once combined, add the shallot, tarragon, salt and pepper.  Taste and adjust seasonings accordingly.