DirtyDon
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In Cerevisia Veritas! Cogito sumere potum alterum.
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Post by DirtyDon on May 22, 2008 15:46:35 GMT -6
It's Tuna Salad time... this is a two part Question: Part I: What's your favorite Tuna Salad Recipe? Part II: If you were asked to Create a Mexican Tuna Salad, what's in it? If not Mexican, .. Italian,.. or African ... Chinese (there's a challange).. or any thing else you have or might want to create..
TUNA! TUNA! TUNA!
Still working on my version of a Mexican Tuna Salad.. So far all I have is Tuna, red onion, jalapeno, finely cubed jícama, mayo or maybe olive oil.. cilantro..tomato.. or maybe even nopales, maybe some olives (acetes), needs to be a work it up as you go project, sipping adult beverages, somebody sober taking notes...
My Ex Wife made a Tuna Salad from plain ole Yellow Mastard and chopped dill pickles, chopped onions... was a fun change of pace, but not as good as my mayo, sweet relish, onion, version.
one other thing... canned or in the package, no fresh tuna just off the tuna boat... we're common folks
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Post by humbug on May 22, 2008 16:56:51 GMT -6
I just make mine w/tuna in the can,mayo, sweet pickles,eggs. Simple but good.
I'll have to think about the mexican version. Yours is sounding good dirty.
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DirtyDon
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In Cerevisia Veritas! Cogito sumere potum alterum.
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Post by DirtyDon on May 22, 2008 18:42:19 GMT -6
speaking of j¨ªcama, it can be used in oriental dishes in lieu of water chestnuts and such... and just good to drop in a regular salad as that tasty crunch nobody can identify... it's good chilled and sliced fairly thin, then dipped in fresh lime juice, salt, and a good fruit Chile Powder like Trechas, which is good on fruit... I keep Trechas on hand for all melons, pineapple, fruit cocktail, any sweet fruit, actually... so dam good.. Betting it would be good sprinkled on a peach cobbler...sounds weird, but it's sweet and has just the tiniest hint of heat (pica). here's a recipe I want to try: www.hungrybastard.com/vegetarian/great-summer-time-jicama-salad/72Summertime Jicama Salad 1 Jicama -about 1 to 1 1/2 lbs. 1 cucumber, peeled 1 c. red onion, slivered 4 tbsp. fresh lime juice 1 tsp. lime rind, grated 2 cloves garlic, minced 1/8 c. honey 1/4 c. cilantro 1/4 tsp. salt 1/2 tsp. Cayenne pepper or chili powder 4-6 tbsp. lite olive oil Pare the Jicama; cut lengthwise into wedges; cut wedges crosswise into 1/8¡å slices. Cut cucumber lengthwise and scoop out the seeds. Cut halves crosswise into 1/8¡å slices. Combine Jicama, Cucumber and Onion in a large bowl. Toss lightly. Mix lime juice, lime rind, garlic, salt, honey (melted in microwave for about 15-20 seconds) and cayenne pepper in a small bowl. Gradually add olive oil (start with 4 tbsp. and add more later if needed) continuously whisking until thoroughly blended. Pour dressing over Jicama mixture, toss lightly to evenly coat the salad. Refrigerate 1-2 hours , covered, to blend the flavors. Just before serving, sprinkle 1/4 c. of fresh chopped cilantro over the salad and mix lightly.
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Post by stargazer on May 23, 2008 0:37:08 GMT -6
I make mine about the same as humbug's...can tuna in veg. oil, onion, eggs, pickles and salad dressing. My sister adds apples to hers...claims it takes away the fishy taste. But if I want tuna I want it to have that fishy taste!!
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Post by ~WineMe~DineMe~69 on May 23, 2008 20:00:39 GMT -6
i haven't had tuna in AWHILE and with the price of egg's it might be awhile longer.......j/k lol think i might make some tommorow
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DirtyDon
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In Cerevisia Veritas! Cogito sumere potum alterum.
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Post by DirtyDon on Jun 18, 2008 16:58:26 GMT -6
I think I have it! Ensalada de Atún Mejicano (Mexican Tuna Salad) Starkist Smoked Tuna 5 ounce Pkg HEB Raspberry Chipotle Dip (in lieu of mayo) Pureed Purple Onion (to taste) Diced Jicama (juiced with lime before mixing) Peeled and sliced in half grape or cherry tomatoes and served on a bed of lettuce with Baked Flour Tortilla Tostados, or maybe plain white corn tostados. Nothing else, except cracked black pepper maybe.. Portions after the Tuna will have to be eyeballed,.. "you can tell by the smell"
should be called "Fumado Ensalada de Atún Mejicano", because the tuna is smoked and the chipotle is smoked jalapenos..
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DirtyDon
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In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jun 21, 2008 15:29:14 GMT -6
Here ya go D.B.: Dark Rye Bread Sardines Pureed Onion Cream Cheese (Room Temp) Pepper Sauce Spread cream cheese on two pieces of Dark Rye Bread. Mix pureed or finely finely chopped onions on top of cheese. Lay sardines in an orderly fashion head to tail to acheive perfect balance. Douse liberally (I hate that word) with homemade or if you have to, store bought pepper sauce... Consume with Cheetos and a hearty Beer, Dark Ale, Stout, or Porter (no substitutes)
Trust me on this one...
Heres an afterthought: Mix all that up (Except for the Bread) and make a dip out of it... serve on crackers.. maybe use pickled jalapeno or serranos instead of the pepper sauce.. Another afterthought: Anchovies work great on a Pizza, why not a sardiney?
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jun 21, 2008 18:49:43 GMT -6
wonder if mustarded sardines would fit my sandwich recipe... don't see why not...
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Post by ~WineMe~DineMe~69 on Jun 22, 2008 10:41:36 GMT -6
sardines on a pizza~yuk
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DirtyDon
Founding Member
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In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jun 22, 2008 14:19:16 GMT -6
I like my sardines cold from the can in oil or tomato sauce or any combo with jalapenos or other chiles.. add peppersauce or tabasco red or green if necessary.. with plain old saltines, good to have some green onions or a hunk of bermuda, maybe some sweet pickles and a can of cold pork 'n beans.. hunk of rat cheese with that don't hurt.. if I wanted to get nostalgic, I'd take it all and sit under a tree and get me some little wooden picnic forks to eat it all with... chase it all with an ice cold Big Red or Frosty Roop Beer...
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jun 23, 2008 16:59:45 GMT -6
was looking at Tuna-Salmon-Mackeral Loafs.. found this.. My Question is... What is Medium White Sauce?
SALMON OR TUNA LOAF Printed from COOKS.COM
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Bake in loaf pan or cupcake pan (12).
1 can cream of mushroom soup 1 tbsp. lemon juice 1 lb. can (2 c.) salmon or 2 (6 1/2 to 7 oz.) cans tuna, drained & flaked 1 c. med. white sauce 1/2 c. top milk or Half & Half 1 beaten egg 1/2 c. chopped celery 1 c. cracker crumbs
Add lemon juice to salmon. Add white sauce, milk, celery, cracker crumbs, dash of pepper. Mix well. Bake in greased loaf pan or in cupcake pan (fill full). Bake 1/2 hour at 350 degrees. Add 1/4 cup milk to cream of mushroom soup. Heat and pour over cakes. 6 servings of 2 cakes each.
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Post by ~WineMe~DineMe~69 on Jul 24, 2008 9:50:45 GMT -6
i'm having tuna for lunch today~i like to have extra egg's in mine and onions
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Post by humbug on Jul 24, 2008 15:36:51 GMT -6
i'm having tuna for lunch today~i like to have extra egg's in mine and onions I like mine with extra eggs too, but no onions.
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Post by ~WineMe~DineMe~69 on Jul 24, 2008 17:12:21 GMT -6
it was good but i don't want any for dinner tonight~wish i was at pappadeauxs
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