This weeks healthy recipe was actually inspired by a sandwich I bought at a local deli. I walked in and on special was a Mexican Tuna Salad Sandwich. To be honest I often stray away from tuna fish at delis or anywhere else I know it comes pre-made. Momma Gladys used to run a luncheonette with my father once upon a time and the tricks of the trade are horrifyingly fattening. Upon further investigation though, there was no mayo to be found and the veggies looked ridiculously fresh. Well, needless to say, it was the most scrumptious sandwich ever to grace these pouty lips!
I decided to take this a few steps further by using fresh tuna, and making an authentically gay tomatillo salsa.
1 to 1.5 cups Tomatillo salsa (recipe below)
Half a pound of fresh Tuna (cubed)
1 tsp cumin
half of a lime (juiced)
salt & pepper to taste
3 Reduced carb tortillas (cut into triangles for chips)
a dusting of cinnamon
spray olive oil.
1. Make tomatillo salsa and let cool.
4. While tuna is marinating make chips. On a cookie sheet spread out triangles and coat lightly with spray olive oil. Dust triangles with salt pepper and cinnamon and bake till crisp turning chips half way through. approx 5mins
6 or 7 medium to small tomatillos
4 whole garlic cloves
2 TBS Corona
1 yellow plantain
1 medium red onion
1 tsp olive oil
1 TBS Rice Wine Vinegar
half of a lime (juiced)
1 Bunch of Cilantro finely chopped (about 2/3 cup)
Spray olive oil
Turn on broiler
1. Peel the papery husks off of tomatillos and rinse the stickiness off of them, rinse jalepeños as well and lay in a baking dish.
2. Peel and cut onion in half. Cut ends off of the plantain and then slice it down one side of husk. Pry it open with hands till plantain releases. Lay onion, plantain in the baking dish.
3. Add garlic cloves to baking dish unpeeled.
4. Spray with olive oil and lightly salt. Place under broiler and set timer for 5 mins. Check after 5 mins..once things start to char flip and set timer for another 5 mins. Keep doing this till everything has a nice char and is cooked through.
5. As things are done remove them from the baking pan. It should be tomatillos, then garlic, jalepeños, onion and lastly plantain.
6. When you pull out jalepenos put them in a paper bag and roll the top down to a small pot with a tight cover. They will steam and it will be easier to peel off the exterior skins that can be hard to chew in a salsa.
8. Once cooled you are putting the lime juice, Corona, tomatillos, the peeled garlic, the peeled jalepenos, cilantro, the olive oil and vinegar in the processor and pulsing till combined.
9. You are then cutting the onion and plantain into small cubes and stirring it into the salsa.
(I just realized I stupidly didn’t take a picture of the finished product! Ugh!)
Anyways, Gloria Estefan, you can use this for everything especially my Mexican Tuna Salad!