Lunch time is home alone time for me. That’s when I can let loose with different flavors and aromas that my family wouldn’t, um, appreciate for dinner. Like stinky fish. Which I love. This dish came about one day when I was searching for what to have for lunch and nothing in the fridge was inspiring. So I opened the cupboard, grabbed a can of tuna and a can of anchovies, and thought “Yes, tuna salad!” Saw the jar of chutney and grabbed that, too. Added a little mayo to bind it all together. Delicious. I used leftover pieces of bruschetta, but you could toast up an English muffin, which would be real nice. Also good on Triscuits, which are slightly addicting, so be careful. I’ve since made this dish using some diced onion, diced tomato and fancy Italian oil-packed tuna, but much prefer it plainer and with the water-packed cheaper stuff. Go figure. This would make a great quick appetizer for when you invite your stinky-fish-loving friends over for dinner. —mrslarkin
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