Yesterday, I really, really, really, really, really, really, REALLY wanted Mexican food. Naughty Mexican food, like a frosty margarita and an endless basket of tortilla chips, and yeah, maybe some f*cking queso. Not just queso, f*cking queso.
I did not succumb to these desires.
Instead, I stuck my head in the fridge and grabbed Mexican-ish ingredients: red bell peppers, scallions, pickled jalapenos, fresh limes. I turned off my brain and started chopping. Here’s the thing with me and chopping: it puts me in a sort of meditative state and instantly improves my outlook. It’s both relaxing and requires focus — so my internal whining was temporarily silenced.
As the piles of diced vegetables grew, my attitude shifted from “deprived of tortilla chips” to “You Know How You Could Do That?” I snagged some supporting ingredients from the pantry — fire-roasted, diced tomatoes and my favorite canned tuna — then I started humming the “Mexican Hat Dance.” Olé!
Fiesta Tuna Salad
Serves 2 | Prep 10 min.
1 large red bell pepper, diced
2-3 scallions, green & white, sliced thin
1/4 cup pickled jalapeno rings, chopped
1/2 cup fire-roasted, diced tomatoes (I like Muir Glen; no BPA!)
2 cans tuna (I like this kind)
1 teaspoon chili powder
1/2 teaspoon ground cumin
juice of 1 lime, about 2 teaspoons
2-3 tablespoons homemade mayo
optional additions: cilantro, sliced olives, diced avocado
1. In a medium mixing bowl, combine the bell pepper, scallions, jalapenos, tomatoes, and tuna. Mix well with a fork, breaking up any large clumps of tuna.
2. Add the chili powder, cumin, and lime juice to the bowl. Mix well, then taste for seasoning; adjust as necessary. With a rubber spatula, gently fold in the mayo so the salad becomes creamy, but the mayo doesn’t devolve into its component parts.
3. Pile on a plate with raw veggies — I like cucumber slices, jicama sticks, green pepper strips, and carrots — and hum Jarabe Tapatío!
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