1 (6-ounce) can albacore tuna in water, drained and flaked. 2 tablespoons low-fat mayonnaise (such as Hellman's) 2 tablespoons reduced-fat sour cream. 2 teaspoons tarragon vinegar. 3/4 teaspoon dried dill. 1/8 teaspoon salt. 1/8 teaspoon pepper. 4 (1-ounce) slices whole wheat bread, toasted.
Calvados is a French brandy made from distilling hard apple cider. For over a thousand years cider has been brewed in northwest France, specifically the Normandy region. Eventually the French took to distilling their cider as many other societies did with their fermented beverages.
The apples are juiced and then fermented into an apple cider, then that cider is distilled into eau de vie, a type of clear brandy that is made with any fruit that isnât a grape. To turn it from eau de vie into Calvados, the liqueur is transferred into oak barrels and left to age for two or more years. Calvados that is aged longer typically is smoother and has a more complex flavor, with deeper notes of fruit and oak, as well as a darker color. Calvados is often called for in British and other European recipes, where it is a little more commonly used than it is in the US.