Tuna fish is that canned essential ingredient in a well-stocked pantry. It’s not a coveted meal. It’s the lunch or dinner served the day before a paycheck, or in this Great Recession, it’s a deposit from the unemployment agency into the bank account. Yep, I know about those emergency meals. Truthfully, I crave a fresh tuna steak. Thinly sliced revealing a bright pink flesh with a tender, mouth-watering, saline taste seasoned only with good quality olive oil, sea salt, and fresh black pepper. Oh, those were the days when life was worry-free. These days, I use a can opener.
This is a simple tuna salad packed with herbal flavor. It’s how to make a poor-man’s (or woman’s) meal into a feast for royalty. Most of the ingredients are standard pantry items. Maybe the pappadew peppers isn’t in everyone’s refrigerator, but I highly recommend including these small peppers in your pantry inventory. For this recipe, only a few are needed. Those few cost roughly one dollar if purchased by the pound at an olive bar. Purchasing a jar is costly if living on a restricted budget. They’re sweet and politely spicy. I like dicing a few peppers in place of pickled relish for deviled eggs and mayonnaise-based potato salads. They’re also flavorful in cold Greek salads or a Brazilian Stir-Fry made with collard greens. If pappadew peppers are too spicy or difficult to locate, roast or raw diced red bell peppers are kind replacements.
Even if the budget is tight, try to maintain a good pantry. I know the saying: “It’s easier said than done.” I’m currently living in that situation. However, if a delicious Herbal Tuna Sandwich, sourced from a metal tin can, is being made in your kitchen and enjoyed on fresh homemade bread, then life is simply good.
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