Over the years I've perfected a easy cold lunch for the long hot Texas summers. It's basically a kind of tuna salad, but I can't stand mayo, so I make it a different way - ends up much more tasty IMO (and healthier too).
Start with a can of chunk light tuna packed in water. I prefer chunk light because it has a nice sticky consistency that makes it easy to mix with other stuff. Drain the water and put the tuna on a plate. Sprinkle lightly with Tony Chachere's Creole Seasoning and mix it in. Then add a healthy portion of pico de gallo (I often buy this Mexican relish pre-made in local stores, but it's easy to make yourself - simply dice tomatoes, onions, & jalapenos, and combine with lime juice & chopped cilantro). Mix well. Yum!
You could put this in a sandwich (in a pita would be good too), but I forego the bread and eat it right off the plate, usually with a few potato chips (Zapp's, of course) and wash it down with ice tea.
Lately, I've "developed" a variant. I've become addicted to Sunkist's shelled pictachio kernels (you can buy them in Sam's). I now mix a handful of these in with the tuna/pico salad. They add a nice flavor contrast, and a satisfying crunch to the whole affair.
Quick, easy & very tasty. I live off this in summer.
Start with a can of chunk light tuna packed in water. I prefer chunk light because it has a nice sticky consistency that makes it easy to mix with other stuff. Drain the water and put the tuna on a plate. Sprinkle lightly with Tony Chachere's Creole Seasoning and mix it in. Then add a healthy portion of pico de gallo (I often buy this Mexican relish pre-made in local stores, but it's easy to make yourself - simply dice tomatoes, onions, & jalapenos, and combine with lime juice & chopped cilantro). Mix well. Yum!
You could put this in a sandwich (in a pita would be good too), but I forego the bread and eat it right off the plate, usually with a few potato chips (Zapp's, of course) and wash it down with ice tea.
Lately, I've "developed" a variant. I've become addicted to Sunkist's shelled pictachio kernels (you can buy them in Sam's). I now mix a handful of these in with the tuna/pico salad. They add a nice flavor contrast, and a satisfying crunch to the whole affair.
Quick, easy & very tasty. I live off this in summer.