Tuesday, April 14, 2009
TBG Recipe: Sassy Tuna Salad
Current Weight: 169.4 lbs.
Back when Mrs. Bootleg and I were just Girlfriend n' Boyfriend Bootleg, we split the cooking responsibilities almost equally. Over time, Mrs. Bootleg has assumed control of the kitchen and I'd be lying if I said I was uncomfortable with this arrangement. These days, my culinary contributions are few and far between, but there's still one dish I dust off semi-regularly.
The city of San Diego endured a rare, rainy Saturday this past weekend, so I rolled to the store and picked up fixins for what I call "sassy tuna salad". A more appropriate description would be "spicy tuna salad", but I daresay there's not another tuna salad out there that captures the stereotypical ethnic attitude of the 1970s and 1980s.
This is the only recipe that I can legitimately claim as my own. Mrs. Bootleg believed my last batch was the best ever and it just so happened to be the first time I ever actually measured the ingredients, instead of going by taste-n-feel:
One (1) 12-ounce can Bumblebee-brand chunk light tuna in water (Don't cheap out here, kids. This'll run you between $3 and $4, but it's worth it.)
1/3 cup of mayonnaise
1 tablespoon of sweet relish
1/4 cup of diced tomatoes (I use 1/3 cup, but your mileage may vary)
1/4 cup of finely diced onions
1 heapin' tablespoon of chopped fresh cilantro
3 or 4 small pickled chili peppers (stemmed), finely diced (seeds and all)
Dash of black pepper
1.) Drain tuna (sorry, gotta assume I'm writing for men, here) and flake into a medium-sized bowl.
2.) Add mayonnaise and relish; stir thoroughly.
3.) Add tomatoes and onions, stir thoroughly some more.
4.) Add cilantro and chili peppers, stir thoroughly some more. Again.
5.) Hit it with a shot of pepper and stir one last time.
Personally, I think it tastes infinitely better when tightly covered and left in the refrigerator overnight. Mrs. Bootleg, however, hovers like a horsefly until I declare it "done", then swoops in for some.
Serving recommendation: This'll make the best tuna melt you'll ever eat or serve it as an hors d'oeuvre with the criminally underrated Olive Oil & Cracked Pepper-flavored Triscuit crackers. Classy!