Author Notes
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
Ingredients
-
1
can of the best tuna (water packed is fine)
-
1
onion, chopped into very small bits
-
1
clove of garlic
-
2 teaspoons
cayenne
-
2 teaspoons
adobo or seasoning salt
-
1 tablespoon
olive oil
Directions
-
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.
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.
See what other Food52ers are saying.