Phew! It’s the dog days of August; it’s hot and sticky; and the last thing on my mind is turning on the stovetop (much less the oven). But I gotta eat! Have you ever found yourself in this same predicament? Well, you probably ordered out, right? Not I. I’m on a strict budget, and while some people can conduct blog experiments about living on $50 a week, I really live that life. And I shop at Whole Foods. How do I do it? Well that’s a whole story in itself, but one of my staples–besides turkey burgers and oatmeal–is the good ole tuna fish sandwich.
Tuna is a healthy fish (despite the mercury factor), and in it’s canned form comes fairly cheap ($1.49 at Whole Foods for a 6 oz. can of solid white Albacore). Though good tuna steaks will run you a pretty penny in this country, it’s interesting to note that tuna is a popular fish in Sri Lanka and plentiful in the Indian Ocean, and therefore fairly inexpensive (though I’ve never seen anyone eat a tuna sandwich in Sri Lanka). Anyway, for my buck fitty, tuna is a good deal and a good meal–when prepared properly, of course.
It does not take much to dress up the hum drum tuna that your mother used to pack in your lunchbox. Maybe she mixed it with a little mayo, and, if you were lucky, some fresh celery for that pleasant crunch. Well, I have taken tuna fish sandwiches to a whole new level with a little help from some spices as well as a host of fresh ingredients. I don’t know what to call it yet, maybe “Skiz’s Sri Lankan Tuna Salad Sandwich,” but really this was all done quite spontaneously and with flavor as a main consideration. Also, people asked me what other applications my curry powder has besides making a full-blown curry, so here’s just one example. The measurements are approximate, so use your own discretion and taste as the ultimate guide.
Skiz’s Sri Lankan Style Tuna Salad Sandwich
1 can tuna fish (preferably solid as opposed to chunk)
1/2 onion, finely chopped
1 stick celery, finely chopped
2 tablespoons mayo
1 teaspoon dijon mustard
1 tablespoon Skiz’s Original Sri Lankan RAW Curry Powder
1 habanero pepper (deseeded) [careful, now, I like it HOT!!]
1 clove garlic
1 fistful of cilantro leaves
1 fistful of fresh parsley leaves
juice of lime
1/2 tsp ground black pepper
salt to taste
Combine all the ingredients in a bowl and mix well. You can chill this mix in the fridge for 30 minutes or so before spooning over bread or on top of a salad. I used some Mestermacher 100% Rye Bread.