Food For Thought

This completely goes against my pet peeves of recipes without pictures, but I’m currently operating without a functioning camera (:[) so it will just have to do.

I had a craving for something tuna-y for dinner, and called my Mom to ask her how she makes tuna salad.  She started listing off ingredients, and I kept cringing.  Don’t get me wrong, I love my Mom’s cooking, but hard-boiled eggs and globs of mayonnaise just aren’t something I can get behind.

So I took things into my own hands, and started grabbing things from my cabinets and my crisper and went to town.

Spicy Tuna Salad

I find this to be a much lighter and less stodgy way to do tuna salad.  The heat from the peppers and hot sauce also cover up the inherent fishiness one gets from canned tuna.

2 cans tuna (in water), drained

1 jalapeno, seeded and diced

1 tomato, seeded and diced

1/2 bunch cilantro (although I thought it was a bit much, but I don’t like a lot of cilantro), minced

2 cloves garlic, minced

1 celery stalk, diced

1 small red onion, diced

2 tablespoons adobo sauce (get chilis in adobo and use the sauce they’re in)

4-6 tablespoons light mayo (more or less depending on the how much lime juice you get)

Juice of one lime

1 tablespoon hot sauce

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon red pepper flakes

Mix everything in a bowl and spoon into lettuce cups, or on toast, or on bread, top with cheese and make a tuna melt.

If you’re feeling adventurous, add an egg, ½ – ¾ cup seasoned bread crumbs, and portion out into 8 discs.  Shallow fry them in 4-5 tablespoons olive oil about 4 minutes per side and serve on their own, over a salad, or in a lettuce wrap.