Shit My Mother Says ... "Tuna Salad"

In today's edition: Tuna Salad

"Mama, do you like tuna salad?"

"What?"

"Do you like tuna, tuna salad?"

"Yes of course. The only reason I didn't make some was that I couldn't open the can."

"Okay, I'll make some tomorrow ..."

... tomorrow ...

"What's that?"

"It's tuna salad"

"What's in it?"

"Tuna, mayonnaise, onions, salt pepper ..."

"Mayonnaise???"

"Yeah, mayonnaise"

"I don't like mayonnaise"

With that said, the next day my mother made tuna salad in her way and I gotta say that with a couple of minor modifications, it's quite delightful so here is the recipe:

Nena's tuna (With no fucking mayonnaise) and baby arugula salad with toasted Bay's English muffin

4 4.0oz cans of yellowfin tuna in olive oil (not drained)

1 2.0oz tin of fillets of anchovies rolled with capers in olive oil (8-10 fillets)

1 small yellow onion minced

5-10 scallions, depending on size. cut on an angle

5-8 oz baby arugula

First cold pressed olive oil

Fresh ground pepper

Maldon salt

Lemon juice

4 Bay's English muffins (I like the sourdough)

Amish salted rolled butter (optional)

In a bowl, combine tuna, onions and anchovies (cut into quarters) season with with crushed pepper to taste. I prefer Portofino yellowfin tuna but albacore can be substituted. Let it sit.

In a different bowl, lightly coat the arugula with a cold pressed olive oil. Toss in 4-8 chopped scallions. Sprinkle with Maldon sea salt and cracked black pepper (If you want a little extra kick, try some Tasmanian pepper corns). Squeeze lemon juice onto salad just prior to serving.

A cold first press olive oil is fantastic for dressing a salad. Just bear in mind that they are expensive and do not stay fresh long, maybe 2 months and then the floral notes dissipate and be mindful of Italian olive oil these days, 50-70% are olive oil blends (Fucking Mafiosos ). California Olive Ranch does a good first cold press without breaking the bank.

Toast Bay's English muffins ... Toast! not just warm up. Bay's muffins toast up perfectly to a golden brown and you'll want some of that flavor profile there when you use them to soak up the oil that's from in the tuna and anchovy dish. Butter is optional.

Sprinkle the remainder of scallions onto the tuna and lightly stir. plate and serve.

This delightful lunch pairs beautifully with an ice cold Chenin Blanc Vouvray.

I hope you enjoy this healthy and flavorful light lunch inspired by my mom ... Thanks for hating mayonnaise.

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