cooking

I'm un-wholesomely jealous of all you people from Rhode Island right now because I have a total craving for quahogs. A quahog, for you poor souls who have never had the supreme privilege of eating one, is a large, hard shelled clam. I even feel bad for Italians in Italy who think they have eaten linguini and clams but have only ever had those poor sad little Mediterranean clams. Do not comment that you have the greatest clams in Cornwall or Brittany, I will delete the comment, you do not know what you are talking about. Some ocean quahogs have lived up to 410 years! Not if I can help it...

Here it is, linguini and quahogs. My mother ate this nearly every Friday night of the 40 years of her married life.

1 pint frozen whole quahogs or about 18 quahogs if you are cleaning them yourself.
liquor from the quahogs (this just means the juice...)
1/4 cup olive oil
4 or 5 cloves garlic, finely chopped
zest and juice of 1/2 lemon
fresh parsley
pepper
salt, but it probably wont be necessary.
linguini (about 1/2 lb)

Boil some water. While it is boiling, use a scissor to cut up your quahog into thumb sized bits. Put the olive oil, garlic, quahogs and liquor, lemon zest and juice in a medium sized frying pan, in that order. Do not put the heat on.
When the water boils, add the linguini and then, and only then, turn the heat on (medium) under your clams. Stir occasionally, dont let it come to any kind of rolling boil, but it's ok if it bubbles.
When the linguini is done, clams should be done too, they will be opaque and slightly rubbery (that's ok, part of the deliciousness is to chew them a little...). Put your linguini in a bowl and pour the clams over, season with salt and pepper and use a scissor to cut a generous portion of fresh parsley over the top.

This is a clip from the very bad movie, Federal Hill, which features a shot of a beautiful grapevine my dad grew.

So we kind of failed. Its day six and we were having guests over so we went and got all kinds of things and are down $250. Now, if we dont eat out, and we dont go back next week we will be ok. I have definitely decided, and learned it is possible not to go to the market more than once a week. Although we already have three things on the shopping list.

We have lots of leftover barbecue chicken because our guests were vegetarians, which I forgot.

Barbecue sauce for one chicken. If you are going to grill, it is worth it to ask your butcher to remove the backbone for you. Most of the time, they are happy to do this for no extra charge and it cuts way down on cooking time...

1/4 cup ketchup
1/4 cup molasses
2 tbsp vinegar
1 tsp black pepper
2 tsp garlic powder
1 tsp powdered ginger
1 finely chopped shallot

The longer it marinates, the better it will be, baste it as you go.

I woke up at 10p, the kids got up at 11. It is now 3:17a and we are all wide awake, trying to figure out what to do with ourselves while being quiet enough not to wake the man of the house. Not fun.

This evening, we're having some friends over for supper in the hopes that this will motivate us not to sleep all day.

Click here for cool info-graphics on jet-lag


The menu

French bread toasts with goat cheese & tomato, tuna & capers, and blue cheese & green apple

Pan fried sausages with bakery rolls. I have to try to find some decent non-pork sausages here.

Lentil soup
8 cups chicken stock (making it right now)
2 cups red split lentils, washed
1 large onion
1 head of roasted garlic
1 8oz can chopped tomato & green chili
1 large carrot
2 medium stalks of celery
salt & pepper to taste

Chop onion, garlic, carrot, celery finely. Saute them with the lentils in a large stock pot with about 1 tsp olive oil. When onions begin to brown, add the tomato & chili, the chicken stock and salt and pepper. Simmer for an hour or so.

Spring mix salad with
golden raisins
apples
pear
pumpkin seeds
blue cheese
balsamic vinaigrette

Good bye 2011. Bring on 2012! Happy New Year to all y'all.

We are out of eggs. This is going to be problematic because I wont be able to bake later on in the week when food starts getting scarce. Which I'm guessing it will because we are also out of tortillas, and will be out of coffee...
The DH is already changing up the rules and saying we can go to the supermarket for staples like milk, eggs, coffee etc.

Breakfast: poached eggs on minibagels
Lunch: Mac & cheese with mixed veg, chocolate chip cookie & strawberries for dessert
Snack: Chips and salsa
Dinner: Mustard Tarragon chicken over rice, broccoli rabe and roasted sweet potato

Love the cold appetizers on a hot day, which mercifully, it was for only about an hour...

Deviled eggs
Boil and peel your eggs.
Mix the yolks with equal parts mayo and mustard. Add a splash of vinegar. Season with salt and pepper. Fill your egg halves with mixture. Top with crispy bacon. Top with rolled fillets of anchovy. Top with chopped chives. Everyone (except the bride) loves deviled eggs...

Bean Bruschetta
Two cans of white beans (cannellini). Blend one in a blender with some olive oil, garlic, salt and pepper. Fold the remaining beans into the blended bean mix.
Set aside.
Chop some tomatoes and spread them on a baking sheet. Top with oil, red onion, salt and pepper. Bake until cooked and beginning to carmelize. Set aside.
Slice a baguette thinly. Spread bean mixture on rounds. Top with a fresh basil leaf and a dollop of the tomato jam.

Met an old friend (from 3rd grade) the other night at Uncle Tony's Pizza and Pasta which is definitely a dying breed of old fashioned Italian places in RI. One of the hallmarks of these places is the ability to order a platter of meatballs with a side of fries. Kind of the ultimate Italian working man's dinner. We are well out of balsamic vinegar and extra-virgin olive oil territory here...

If you look at the menu, you can see its not really a place for the newly cheese free, but they were extremely accommodating about not adding it to my food.

We had salad as an appetizer, nice plain fresh garden salad. Iceburg, no arugula. Their wine vinaigrette was quite tasty. Our friends ordered fried cheese. I assume these were good as they didn't have too much pickup on them and they disappeared pretty quickly. I can't say I miss restaurant fried cheese all that much, never really did it for me in the first place. I dont think the bread coating really works. I will miss halloumi and real fried mozzarella, though.

For dinner, I had something unfortunately named a Plumpy, it was a spinach pie, no cheese, no pepperoni. One of our dining companions had the real deal, which looked much more delicious than mine, the DH had chicken parm, comes with a side of spaghetti and was positively dripping with cheese. Our other dining companion had a grilled chicken sandwich, draped with, you guessed it, cheese...

The food is honest, but really rich. I think reviewing restaurants isn't all that interesting anymore, maybe I'll only review vegetarian restaurants from now on...

Features

• Large roasting pan with nonstick cooking rack and turkey forks
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• Stay-cool stainless handles with non-corrosive rivets
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• Measures 16 x 13 x 3 inches (W x D x H); dishwasher-safe; limited lifetime warranty

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This is the quintessential item for cooking the annual turkey dinner for friends and family. A stainless steel roasting pan that provides the rugged durability and convenient features that help to make it a very successful event. Included with this roasting pan is a nonstick cooking rack that suspends the meat above cooking juices. In addition it ensures effortless food release, plus offers stainless-steel forks for lifting and transporting poultry. Measuring 13 x 16 x 3 inches, this rectangular pan includes a wide flat base with rounded corners and tall sides to keep the contents neatly contained. All Clad stainless steel provides everyone between novice cooks to professional chefs, all the virtues that make All-Clad's world-wide reputation unsurpassed. The cookware's 18/10 stainless steel interior is non-reactive with acidic foods, so there will be no metallic flavor to detect. Perfect for use in conventional or gas ovens, this would include electric stovetops of glass or ceramic. The solid stainless steel loop side handles stay cool to the touch and come riveted for safety and long-lasting strength. This versatile cookware can go safely in the oven up to 500 degrees F, and cleans up easily by hand which is recommended, but is dishwasher safe.

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Its that time of year again. Spring in New England, everything tastes good. There's so much lovely local fruit and veg around and even Stop & Buy Stuff cant sell it fast enough to keep it off the scratch & dent shelf. I've discussed this before, I'm obsessed with the seconds in the produce department.

Strawberry popsicles:
2lbs of hulled strawberries
1/4 cup light cream
1/4 cup sugar or agave syrup
2 tbs. lime juice
Makes around 40oz (10 4oz pops)
Blend, freeze in molds or paper cups with sticks.

Mango Cream Bars
A little more work here

1lb Very ripe mangoes (currently loving 'champagne' variety)
1/4 cup sugar

1 pint light cream
1/4 cup sugar
tbsp vanilla extract (the natural kind is worth it)

Blend your mangoes and sugar. Fill the pop molds or paper cups 1/2 full of the mixture. Blend the cream, sugar and vanilla and pour on top of the mango when it is frozen.

In a small bowl, fork sift:
2 cups fine whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cardamom
1 cup turbinado sugar

In a large bowl, blend together:
12 tsp. salted butter (not warmed)
1 egg
1/4 cup of unsulphered  molasses

Slowly blend the dry ingredients into the wet ingredients. Form a cylinder with the dough and wrap it in parchment paper. Refrigerate at least one hour. Slice into 1/4" thick rounds (makes about 40 3" cookies). Decorate with sanding sugar. Bake for 7-10 minutes at 350.

These may actually be the most delicious cookies I have ever made...

Features

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• Cast aluminum construction for even browning
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• Hand wash with mild detergent
• Made in America

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We're being so very clean and healthy around here these days. The kids, of course, wont have any part of it, so I still get to make interesting food for them. Last night the DH and I had grilled salmon, well we would have if the George Foreman grill hadn't melted right in front of our eyes. We had BROILED salmon with this delicious salsa:

We had our good-bye America supper the other night. Suddenly, my boys love mashed potato. They were never very interested in eating it before, but they are now. (Except for baby Chuck who says it 'looks like paste', impeccable logic that one...)
The menu:
A roasted chicken. In keeping with my pesto turkey idea from Thanksgiving, I made a paste of caper, lemon, garlic and olive oil (use a knife or mortar and pestle, don't go electric, capers get bitter) and rubbed this under the skin of the chicken, I also spatchcocked it to cut down on cook time (cut out the backbone- there's a link under ~food blog fun~ to Gwyneth Paltrow showing you how to do this).
Mashed potato. Just steamed them until fork tender and mashed them up with some butter. Ok, a lot! of butter, a bit of milk and some garlic powder. I can't wait to make mashed potato with garlic cream here in Dubai...
Steamed green beans. Topped with a dash of sesame oil, some sesame seeds and a bit of soy sauce.
Salad of AMERICAN golden raisins (which I forgot to pack for Dubai, DARN!), apple chunks, almonds and some maytag blue cheese over romaine. With a vinaigrette.
And APPLE CRUMBLE for dessert.
Now its time for me to be in Dubai and repeat over and over that I will do Yoga every day and eat mostly vegan food and attend mass regularly and be generally sound in mind and body.... until Christmas or until I am completely seduced by siren song of the 4lbs of cured meats, 10 bottles of wine and 3lbs of cheese my DH ported over here from Venice and Milan....

Have you heard this business about Engagement Chicken? I gather if you make it, your boyfriend will propose to you because its so delicious he will want to be your husband so he can eat it forever... Its a lemon chicken, which is always nice, no doubt. But I do think if you are looking for something that might snare a man, you're going to want to put in a little more effort than roast chicken. Well, I guess it depends on the man.
This isn't the easiest recipe to assemble, unless you are in Rome in the spring, but if you can find everything, it will work on really serious, smart (MIT level genius type) men...

1 dozen zucchini flowers (go out and plant some zucchini right now and you can make this by mid-August)
1/2 cup freshest possible ricotta cheese
1/2 cup stale Italian bread (good bread, not supermarket Italian bread)
some chicken stock to wet the bread
a shake or two of garlic powder
black pepper
salt or an anchovy or two
savory
parsley
thyme
other fresh herbs
eggs and flour for dredging

Mix all your ingredients except the flowers in a bowl. Use around two or three tablespoons of herbs. The flowers have a pretty delicate flavor which you don't want to lose to the herbs... Spoon the filling into the flowers. Dredge the flowers in flour seasoned with a bit of pepper. Fry in about 1/4" of oil until coating is browned. Serve immediately with a crisp white wine (Orvieto). Watch smart man become slightly dazzled by you...

Can she do it??

Trying to collect daily menus in advance of my DH going off to Big Giant International Airline Captain Training School (its as terrifying as it sounds- at least Medium-Sized American Airline put them up in a hotel during training). So I will be attempting to be Donna Reed and provide a smiley demeanor, clean laundry, a reasonably well organized household and good food for three months.

Breakfast:
1/2 buckwheat, 1/2 wholewheat pancakes
syrup
milk

Lunch:
Turkey and Goat Cheese with mustard, spinach & tomato

Snack:
Mango banana smoothie

Dinner
Lamb and tomato stew
steamed green beans
Mashed potato

One of the tricky parts of living here is that when you are home, you miss it here and when you are here, you miss it at home.
There are a few Dubai foodstuffs I hate leaving and try to take as much as I can home with me (without arousing the attention of customs at JFK).

1. Hummus from the Eat and Drink Restaurant. They used to have a more obviously terrifying website. You can't bring hummus with you on a plane, looks too much like plastique, I guess. I'll be making my own and craving this one all summer.

2. Garlic sauce. I still don't know, with any precision, WHAT garlic sauce actually is, but without it, roast lamb is boring.

3. Thai curry paste. There are so many different ones available here. Generally delicious and fire-y. The ones they sell at home taste so lame by comparison.

4. Halloumi cheese. Cheese made just for frying. 'Nuff said.

5. Arabic bread. Lately we've been eating a lot of the whole wheat khubz from Modern Bakery. Rustic but soft with a nutty flavor, I think its my favorite kind.
Here's a cool video of how its made.

6. Dates.You can get the regular sunshine brand American dates and all but I will miss the sweet and creamy ones for baking, thicker hulled ones for stuffing, and the snappy chewy ones for eating.

7. Galanga, Curry leaves, Indian Pumpkins, Ash Melons, Molokhia- all the produce wackiness you can get here for no money too!

8.  Yogurt. American yoghurt tastes terrible.

9. Russian Honey Cake. I love this cake. I cant even buy it because I am helpless before it gleaming in the fridge. Ugh. I will literally eat nothing else if we have some in the house.

10. Sri Lankan Food. All kinds. Spicy hot dogs with cactus, curry potato salad, crispy chicken with masala spice.

So the low/ no/ minimal fat, no carbs, no salt, no meat, no dairy, no wheat discussion is in high gear among some of my friends right now.

Because this is at least half a dozen blog posts, I'll kick off the discussion with

Low/ No Fat Diets:
Low Fat- if you Google low fat/ no fat eating, you get a lot of articles about how dangerous this diet can be. But then there's this Doctor from Yale and Case Western, named Caldwell B. Esselstyn (no, really) who advocates a basically no-fat diet for stopping and/ or reversing heart disease. His basic premise is that consumption of any/ all fat is the cause of atherosclerosis. Obviously, meat and dairy fat are considered bigger culprits but the author considers oils like coconut and olive to be equally bad.

The same doctor collaborated with a guy named Gene Stone to edit this book: Forks Over Knives which is not quite so radical, allowing for avocado and some single-pressed oils. There's also a documentary by the same name which is essentially a straightforward denunciation of meat, dairy & the American Food System.

Lastly, one of their partners, a T. Colin Campbell is the author of The China Study an epidemiological study which purports to prove that cancer and heart disease are curable/ completely avoidable if one eats an extremely low fat, vegan diet.  There are so many problems with both study design and data interpretation that I think it's reasonable to say the study has been discredited. These problems are well summarized by the one-star customer reviews of this book on Amazon.

I have no conclusion on low-fat, no-fat other than I'm not generally too impressed by people who are claiming cures for cancer. I tend to think that cancer is just what the human animal dies of given our comparatively long lives... but that's just my simple mind. Tomorrow: Low-carb/ no-carb.

Mango and Papaya are appearing regularly in my new favorite part of Stop & Shop, the scratch & dent produce shelf. I even went so far as to write Stop & Shop a thank you note for keeping usable food out of landfills, putting odd food there with enticing prices to encourage trying new things, and making fresh produce available at knock down prices. So I've got all these ripe mangoes and papaya and what shall I do with them.

1. I'm cutting a bunch into chunks and freezing them for smoothies. Mangoes add yummy sweetness to berry smoothies.

2. Papaya Salsa- papaya, salt, pepper, lime juice, garlic, ginger, spring onion, cilantro. Deliciously summery on grilled fish. If you want it spicy, a bit of jalapeno pepper is good in this too.

3. Bread pudding. I love bread puddings with unexpected fruits like mango, papaya, and blueberry, instead of apple and raisin.

4. I've been messing around with a spread of whipped mango, butter and lemon juice for toast, but something is missing and I'm not sure what...

5.Papaya and avocado make a nice salad over romaine with some vinaigrette dressing.

Here's Rosemary Clooney singing the Mango Song to get you in the mood...

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Constructed from commercial-grade aluminum and cast iron, this outdoor turkey fryer kit features a 30-quart stockpot with a tall, narrow shape that requires less cooking oil than a standard stockpot. Specifically designed for frying whole turkeys, the pot facilitates a circular flow of oil for an even cooking temperature throughout. The unit's perforated poultry rack with a grab hook makes it easy to safely insert and remove the turkey from the pot, while its 12-inch stainless-steel deep-fry thermometer is perfect for maintaining a constant temperature of cooking oil when frying.

The unit offers not only everything needed to fry a whole turkey in as little as 45 minutes, but it also includes a 10-quart fry pot for frying chicken, fish, or a batch of corn fritters, plus a large steam/boil basket, which is ideal for boiling crawfish, shrimp, and vegetables. The outdoor gas burner with its cast-iron reversible grate provides exceptional cooking performance, while its solid leg design ensures stability. Other useful features include a 10-PSI regulator, a vented lid, as well as a 1-ounce trial seasoning injector and a 3.2-ounce seasoning sample. The pot measures approximately 18-1/2 inches tall by 14-1/2 inches wide with a 16 by 16 by 12-inch tall burner. A perfect addition to outdoor entertaining, the CSA-certified cooking system offers a fun and delicious new way to cook the Thanksgiving turkey or prepare food for any gathering.

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I'm the most uninspired cook in the world right now. I wanted to make a lovely supper for my family, but we were puttering in what we call a 'garden' (sand pit) and trying to decide what to do with all our dead grass. We thought to ask our neighbors if we could see theirs because its a 'desert' garden and is purported to be quite nice (it is...). They are so organized and design-savvy compared to us... So, by the time we got home with a donated sofa, the name of a house painter, and a renewed sense of purpose to make our bizarre, enormous, concrete bunker-by-the-highway a home, I was too cranky and too tired to prepare anything more taxing than mac 'n cheese.
We had broiled beefsteak- salt, pepper, splash of red wine, herbs de Provence & olive oil.
Mac & Cheese- from a box even, I am pathetic.
Platter of chopped raw veg.
So extremely pathetic.

I did make a decent salad.
Boston lettuce
Goat cheese
Raisins
Pear
Cashew
Balsamic Vinaigrette.

I picture of lettuce- click on it to see the names of each. lame picture for a lame supper for a lame post...

I'm a perverse collector of cheesecakes. Its very bad. I love making them, although I still feel like I am hunting for the holy grail.
I think this is because I don't like Philadelphia cream cheese very much. It just seems too heavy for a cake. BUT it does have an unctuous texture that would be nice to be able to replicate with a slightly lighter cheese.
Ricotta works ok, but tends to be a little mealy in texture. Turkish Labneh is still my favorite.

The current recipe:
1 box Hob-nobs oatmeal cookies
1/2 cup butter
One 1kg container Pinar Labneh.
3 eggs
1 cup sugar
1/2 cup limoncello
juice of a lemon
zest of a lemon, finely chopped
1 cup frozen red currants
1/2 pint of red currants
1/2 pint strawberry
1/2 cup sugar

Process about 1/ 2 the package of Hob-nobs in a food processor until small crumbs. Melt your butter and add it to the cookies. Press mixture into the bottom of a 9" tart or springform pan. In a blender, combine the labneh, eggs, sugar, limoncello, lemon juice and zest. Blend until smooth. Pour into the pan, bake at 150 for about 50 minutes.
You can also try baking it in a waterbath for slightly longer. I've had mixed results with this, sometimes the cake comes out very creamy, others it doesn't seem to matter at all.
For the topping, cook your frozen currants with the sugar until they are pale and and have released all their juices (10 minutes at a simmer should do it). Strain & discard the solids. When cool, fold the syrup with the currants and hulled, chopped strawberries. Top cake. Refrigerate at least a few hours before serving.



This year's Easter cheesecake was a winner, but then I overcooked it. It was tasty, but not quite the masterpiece I am looking for....

 

6 green appples, cored and diced
1/2 cup golden raisins
1/4 cup chopped pecans
2tbsp rum
1tbsp lemon juice

2/3 cup rolled oats
2/3 cup whole wheat flour
1 stick (8tbsp) unsalted butter- cold
1/3 cup caster sugar

Place your apples, raisins and nuts in a 10"X2" baking pan. Sprinkle with rum & lemon juice. In a small bowl, fork sift the oats, flour & sugar. Cut in the butter until you have the consistency of small peas. Cover the apples evenly with the topping. Bake in a 350 degree oven for approximately 45 minutes or until crumble is golden and toasty looking. Serve with vanilla ice-cream.

I've eaten more cheese today than I have probably consumed in all of the last 8 months. I'm a little farty (sorry, TMI) but on balance, I don't really feel bad. Interesting...
I made pumpkin cheesecake. I don't really like pumpkin pie and I wanted something a little swankier than pumpkin bread.

Making cheesecake in the middle east is incredibly easy because of this tasty stuff called Labneh, which is essentially a strained salted yogurt. The Labneh I used is called Pinar and is from Turkey, but you can Google it and make it yourself from whole milk. I have tried other brands, but Pinar seems to be closest in taste to cream cheese but is incredibly light and creamy.

Press a mixture of 1 part crushed digestive biscuits or graham crackers, 1 part butter and generous sprinkling of sugar into the bottom of a springform or ring pan. Adjust quantity to have enough to put about 1/2" layer of crumbs in the pan.
Blend one 8oz can of cooked, pureed pumpkin, 8oz Labneh, about 1/2 cup sugar and three eggs in the blender. If it needs more sweetness, add about 1/4 cup maple syrup. Add whatever spices you like, I used ground ginger.

Pour the cheese/ pumpkin mixture over the crust, and place your pan into another, larger roasting pan. Fill the outside roasting pan with boiling water to around 2" below the top. Place the two pans in a 350 degree oven for around 45 minutes, check with a toothpick. Cake will not be completely cooked through but will continue to cook as it cools.

The texture of the cake is lovely and light with little air bubbles throughout, almost like a mousse. I think the same recipe made with raspberry, rather than pumpkin would be exquisite. Serve topped with caramel sauce or fresh berries.

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It happened again so I have to discuss this again.
Avocado is a very delicate fruit. Please don't mix it with raw white onions, it can't meet onions on the field of battle and retain any flavor of its own. Guacamole made in this way is slimy onion sauce. ick.

To make unbelievably GOOD, Avocado flavored guacamole:
Take an avocado or two - scoop it out into a bowl.
Use a fork to mash it up.
Add salt and pepper and, if you are feeling kind of randy, a bit of garlic powder.
Add the juice of about 1/4 of a lemon.
Mix. Serve. That's it, that's all.
Try it. love it, be converted to this idea and stop the onion-y slime!

Chicken biryani, it's what you have, Indian, Sri Lankan, or Local Arab, when you are having a bunch of folks over.
I've made it only once myself, but I've tried my fair share. I think the key is to make sure you have enough of the sauce so that the rice is not dry, but also to be careful about oil so it isn't greasy either. Here's something akin to the process, step by step... It should serve about 4, although it's a lot of work no matter how many people, so go for a big dinner party.

Take a chicken, cut it up.
Wash it well in warm water and a bit of salt.
Dredge your chicken lightly in flour, some turmeric, black pepper, a bit of curry powder or what have you, and fry just until its crispy on the outside, in oil or ghee. Chicken does not have to be fully cooked at this point, because it will get cooked again. Set chicken pieces aside.

In a different pan cook together, 1/4 cup vegetable oil. 5 small onions, 5 green chilis, 5 red chilis, 2 tomatoes, 4 or 5 cloves of garlic. Now here is where it gets tricky and personal. Everyone seems to have different ideas about what spices go into the biryani. I'd go with ginger, cumin, cardamom and cloves. But some people also use cinnamon, caraway seeds, and bay leaves too. When you have a nice thick spicy onion mixture, add the chicken and cover on low heat until it is cooked through. Finish with a generous amount of fresh coriander and serve over basmati rice. More authentic Biryani calls for par-cooking the rice and letting it finish in the sauce mixture, but I cant taste the difference, perhaps because it is quite spicy.

I'm a hankerin' for tuna fish. Must be low on mercury...
First, I only use this one kind of Tuna: Genova White Tuna in Olive oil. Its a Chicken of the Sea product, who knew?? I just think Tuna in water tastes like the can.
Some delicious ways to make tuna salad:

One can of tuna, one 1/2 cup mayonnaise (yes, you read that right), one tbsp. capers and a generous amount of black pepper. This is more of a spread for a sandwich than a filling. Its delicious on french bread with lots of tomato, spinach and cucumber or served as an appetizer spread on crackers or thin slices of baguette.

One can of tuna- don't drain the oil. Chop- 1 doz. black olives, one small red onion, clove of garlic, two or three roasted red pepper filets, a small tomato, some fresh parsley. Mix veg with the tuna. Add more olive oil and the juice of 1/2 a lemon. This is good scooped into endive leaves as an appetizer too.

One can of tuna, two tablespoons mayonnaise, chop one stick of celery, one small white onion. Mix, add black pepper. Serve on white bread with dill pickles and Lay's potato chips. Heaven...
Or add about 1/4 cup fresh salsa to the above recipe and skip the pickles and chips, if you dont want to be soooo blanco.