My Mother's friend (and mine) Joe is a Guyanese and has very specific ideas about what constitutes a meal. Most important of all, food must be HOT and there must be RICE. The best baguette in the world doesn't matter unless there is rice, too. I learned about Joe's special way with a can of tuna one summer night when he and his wife came for dinner, and (gasp!) all of the food we were serving was room temp. He whipped this up for himself, teaching me along the way. We devoured it, and I was converted - it's just not a meal without something steaming hot! —Miranda Rake
1 or 2
can of the best tuna (water packed is fine)
onion, chopped into very small bits
clove of garlic
adobo or seasoning salt
In This Recipe
Heat the oil in a pan. around medium heat is fine.
Add the onion, let it sweat and get melty.
This is the fun part. Open the can of tuna and drain if it's packed in water, but don't remove the tuna from the can. Sprinkle a liberal amount of cayenne and seasoning salt on top of the tuna in the can. I like lots, but sprinkle to you own taste.
Dump the whole can, plus all of the seasonings and garlic, into the hot pan where your onions should be well-softened. Saute a bit to heat it through.
Once the tuna mixture is nice and hot, dump it into a bowl and eat immediately! Joe would want you to eat it with rice, but I like it with a nice few slices of bread.
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.