cooking

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.