Tuna crunch sandwiches

Drain the canned tuna and combine with the mayo and olive oil.

Add pickle relish and the chopped hard-boiled egg.

For the egg: steam it in a covered saucepan over a little water; starting eggs in already hot water or steam, not cold, makes them peel easily.

Add chopped parsley, chives and a squeeze of lemon juice.

Cut celery into long thin strips, line them up and cut across; add with a couple tablespoons of red onion.

Season with a pinch of salt and black pepper; taste for salt, pepper and acidity.

Divide the tuna salad in half; mix chips into each half (umami chips in one, tortilla chips in the other).

Spread mayo on every slice of shokupan, add butter lettuce, pile on the tuna salad and more chips, close, and cut into triangles.

Eat right away; made ahead, the chips soften.