Our friend and long-time Spatulatta fan, Brian Lynn, sent us this recipe. Hey Brian, thanks a bunch!
The
mustard and ketchup seemed weird at first but we gave it a try. The
tuna salad turns out kind of sweet and sour. It smelled so good, we dug
our toast points in right away. That's how we figured out we could
serve it hot.
Brian puts a lot more Tabasco in
the tuna - a whole tablespoon. He also serves it chilled. We liked it
less spicy and served warm. But if you want the full amount of Tabasco
you might want to call it Hot, Hot Tuna Salad.
{Makes 1 1/2 cups}
You'll need:
3 tablespoons of olive oil
1 green pepper - diced
1 yellow pepper
- diced
1/2 white onion
- diced
1 clove of garlic - finely miced
2 cans of white Albacore tuna in water
1/2 cup of ketchup
2 tablespoons of yellow mustard
1/2 teaspoon of hot sauce
8 slices of multigrain bread
A little adult help
Equipment:
A medium sized pan or skillet with a lid
A large spoon
A timer
Heat the olive oil in the pan. When you see a slight haze form on the oil, add the onions, garlic and peppers.
When
the onion is transparent, turn heat down to medium. Without draining
the water completely, put both cans of tuna in the pot.
Mix
the ketchup, mustard and hot sauce with the tuna until the tuna is
completely covered. Turn the heat off and put a lid on the pot to keep
the dip warm while you toast the bread.
Toast
the bread, then cut each piece into four triangles. These are called
"toast points." You can get really fancy by cutting off the crusts
before you toast the bread.
When the toast points are ready, put a small bowl in the middle of a plate. Arrange the toast points around it.
Spoon the Hot Tuna Salad into the bowl and serve immediately.
