Tuna
Okay, I am not talking about tuna steaks or ahi tuna, but rather the now often maligned canned tuna.
I will admit that I have never been a big fan of the poor lowly canned tuna, but it does have its place in my pantry, a staple in my Mother’s kitchen, there are times when I crave tuna fish, and I must say it is one of the few canned items, which always presents itself as expected – a good thing to have on hand when the power goes out or you do not feel like going to too much trouble for lunch.
Below are a few ways, other than with mayonnaise and pickle relish, which was how my Mother made her tuna, that you might want to try.
Tuna Salad for One
It is not that this salad will not serve more than one person; rather it is the fact that in my home, I am the only one who will eat fish, thus Tuna Salad for One.
I only buy tuna packed in oil, and while canned vegetables may be very out of fashion, for me, this salad is almost a comfort food; and I must say fairly healthy, with the addition of raw vegetables.
Ingredients:
1 can of Tuna, packed in Olive Oil
1 can of Green Beans, rinsed
1 small Onion, finely diced
1 small Tomato, finely diced
1 stalk of Celery finely diced
2-3 tablespoons of White Vinegar
2-3 tablespoons of Olive Oil
Salt and Pepper, to taste
Directions:
Combine all of the above ingredients, and refrigerate for at least an hour. It can be served on a bed of lettuce, but I like it plain with a few crackers on the side.
A Different Tuna Salad
A different take on tuna, perhaps more Latin in origin, which you might like to try.
Ingredients:
Tuna packed in oil
Potatoes – 2 large, boiled and cut into large chunks
Onions – 1 small sliced thin
Eggs – 1-2 boiled and sliced
Olive Oil
White Vinegar
Salt and Pepper
I have had this type of salad served with green peas, not a favorite of mine, thus I leave
them out, but you might enjoy them.
Directions:
Combine all of the ingredients, and let the flavors meld for at least an hour, before serving on a bed of lettuce, with a basket of sliced rustic bread.
My Father’s Tuna Sandwich
My father made this sandwich for me, in Puerto Rico, where I had gone to visit him, the year before he passed away. We would sit outside, in what might best be described as an enclosed carport; the walls were made out of decorative cement blocks, so that the air easily flowed through the area, the floors were tiled, and the front door was made from ornamental rod iron. People literally live in these carports – where televisions, dining tables, and hammocks are all housed. He held Bible studies in his carport, but we also sat and ate there, and played chess and gin rummy – he was very good at both.
This is an amazing sandwich, but it needs good bread. He used Cuban bread, but a nice crusty French bread would also work.
Ingredients:
1 can of Tuna – packed in oil
1 ripe Tomato – thinly sliced
½ of a red Onion – thinly sliced
White Vinegar
Olive Oil
Salt and Pepper
Directions:
Slice the bread in two, length wise. Drizzle generously with olive oil on the bottom half of the bread. Spread the tuna over the bread, then the onions, and tomatoes. Drizzle more olive oil, vinegar, salt and pepper. Cover with the top piece of bread, and smash it down, and cut into smaller pieces.
