|Tuna Salad Quesadillas — a Recipe in a Title|
If you read both blogs regularly, you’ll be starting to feel like I’m hooked on this sort of salad. In fact, I’m not.
|Farro Salad with Canned Salmon, Basil, Tomatoes and Spinach on my Dinner Place blog|
Somehow, however, they end up in my cooking-for-one lineup fairly regularly because they’re easy to make for lunch or, more likely, because my husband adores them. He’s pretty much a sandwich fiend ( just watch him eat a great sub), but give him egg salad, tuna salad, etc., and he’s beyond a pretty happy guy. Add pickles? Chips? That’s a thrilling lunch full of smiles to see.
|Here he is in Montreal last June. Waiting for a sandwich, of course.|
The other day I thought we’d have some tuna salad and crackers:
|This is actually salmon salad.|
But in the frig were some high-fiber tortillas that needed to be used. I’d make a wrap, I thought. Then I remembered some hot tuna sandwiches we often had as newlyweds. Tuna salad on a hamburger bun with cheese that was then wrapped in foil and heated in the oven for 45 minutes! (It must have been cooked to death.) And the next thing I know, I’m making tuna quesadillas. They’re my new go-to for a tuna sandwich. And, well, I guess this sounds somewhat pedestrian, doesn’t it? But once you’ve made it, I think you’ll be happy I took the time to write it up.
You go ahead and make tuna salad any way you like (or buy it at the deli), but if you need a recipe, I’ll put one at the bottom. Meantime, here’s the story in a few pics, which goes just about how you’d think it would:
|Let the quesadilla cook a couple of minutes or until quite toasty; carefully turn and cook the other side until golden. Remove to a cutting board and gently slice in half and in half again using a serrated knife.
. In a medium bowl, mix all ingredients together with a table fork. Stir well. Taste and adjust seasonings. Add a bit more mayo or a drizzle of olive oil if you like your salad more moist.
*To make a “boiled” egg in the microwave:
Grease or “Pam” a deep cereal orsoup bowl and crack an egg into it. With a sharp knife, pierce the yolk once and the white several times to help avoid eggsplosions. (Couldn’t resist that.) Cover tightly with plastic wrap (or a firmly fitting second bowl or dinner plate if you’re brave) and cook on high about a minute. Using pot holder or mitts (this is hot), remove the bowl from the microwave and let sit a minute or so before unwrapping. Tip the egg out of the bowl onto a cutting board and let cool another minute or so before chopping.
two-dog kitchen and around the ‘hood
Pumpkin-Chocolate Chip Bread for the Choir:
Working on updating the Italian Beef photographs for an old post….and had to make Italian Beef (ah…) Gotta love Chicago food. No matter what, brown food doesn’t photograph well:
She’s writing again…..
Late neighborhood hydrangeas:
Keeping the Feast
by Milton Brasher-Cunningham
Being released October 01 2012
Giveaway ends in 4 days (October 01, 2012)
3 copies available, 44 people requesting
Sing a new song,