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
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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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.