I’m a slow learner sometimes.
Take, for instance, my experience with tuna fish.
I don’t really care for tuna fish, except right from the can in a salad. No mayo, thanks. (Or, of course, in a steak form, seared on the outside, raw on the inside, or, of course, completely raw on top of sticky rice with soy sauce and wasabi [aka sushi].) Even on a salad, I prefer albacore. However, as we all know, albacore is more expensive. So, being frugal, I never bought albacore, and just bought the regular stuff when it was on sale.
And there, in my pantry, would sit all of those regular cans of tuna. All that money saved, just so I could have cans on my shelf.
Finally, I have a breakthrough: Spend a few extra cents on tuna I’ll actually eat, and stop wasting all that money on tuna I’ll never touch.
Two nights ago, I made this. (Don’t even ask me how I find all these random sites. None of us knows how we end up where we end up on the internet.) Ryan said, “Mmmm, not my favorite.” I, on the other hand, happily consumed ever last bit for lunch the next day.
My modifications and my conclusions:
I did not have an avocado. (Ryan would probably have liked it better if I had.)
I did not add chilis or peppers, beause Ryan doesn’t like hot.
I never use raw onion, because it makes us both ill. Instead, I chopped up 4+ cloves of garlic. A little bite, a lot of flavor… perfect. (I do that with guac, too.)
This was good the first night, but way better the next day. So my conclusion is that this should sit overnight for best results.
K. That’s all!