First up, dinner the other night. Now some like to take the fixin’s and make up a lettuce wrap burger. I find Green leaf lettuce or iceberg to be the best for that, but I nearly never buy iceberg unless it’s for a little crunch in a salad with nutritious greens in it — but then why not just use radicchio? In this case, the store was out of green leaf, so romaine had to suffice. OK, I’ll stop stalling. This was for four of us Sunday evening. Of course, that burger is all mine. (Click images for the high-res versions).
Others chose various means of salad or wrap and here’s what I chose to do.
Requires a knife & fork. Or, maybe not.
This was lunch just now, one of my versions of a fish taco. As you can see, romaine was made for this. Make up tuna salad in your favorite way, garnish however you like, and it’s super simple, quick & tasty.
I have a number of ways I like to do tuna salad but the common elements in all of them are: water packed white albacore, bacon (1/2 – 1 slice per 6oz can, and some of the fat, too), garlic powder, onion, salt & pepper.
Variations include a little yellow or dijon mustard, 1/4 tsp per can; a pinch of Indian Yellow curry powder per can; a sprinkle of paprika; chopped cornichon or dill pickles; and/or chopped celery. In this case I did the curry powder & paprika. Note that you should not be able to clearly taste the curry. It’s used for a subtile taste.
A first for this batch of tuna was that I finally succeeded in making my own mayo. It was whisking by hand that did the trick.
Anyone else have some great & secret tuna salad recipes?