Tunato, aka Pomodori con Tonno

I should be a movie executive. I  anthropomorphized food long before Seth Rogen’s Sausage Party and Tunato is far more epic sounding than Sharknado. Imagine it folks, a sequel of Attack of the Killer Tomatoes, where the murderous tomatoes shred up some tuna with their giant teeth and smother people to death with it by spewing it out of their mouths. To death!!!

My writing is getting rusty. I am aware and I halfheartedly apologize.

Despite my bad writing, like Sharknado, Tunatos from The Italian Mama’s Kitchen should be an entertaining light snack for when you’re too lazy to make a meal of real subsistence.

What you’ll need

  • 4 large or 8 medium or 16 cherry tomatoes
  • 6 ounce can of solid white albacore tuna, drained
  • 1 red onion or 2 spring onions, finely chopped
  • 2-3 tablespoons of homemade mayo

Your first step will be to prepare the tomatoes. If you opted for large or medium sized tomatoes, slice off the tops, scoop out the insides, and discard the seeds. If you use cherry tomatoes, you could still do this, but I get the sense that stuffing a cherry tomato is a lot of effort with little pay off.

Like practically every relationship I’ve been in.

I recommend just slicing the cherry tomatoes in half if you opt for them.

All the tomatoes will need their tuna and the tuna will be mixed with onion, homemade mayo, and salt and pepper to your liking.

Homemade mayo will be homemade by you and  is simple to make. All you need to do so is listed below.

  • Yolk of 1 large egg
  • 1/3 cup of sunflower or vegetable oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of white wine vinegar

You can probably guess that all these items will be combined together to make the mayo and you would be correct. The only major notes I have are to add the egg yolk first, than slowly add the oil and other ingredients while whisking vigourously.

When you’ve whisked to your heart’s content, you may whisk some salt as well. Salt is always to your liking. I personally put as little salt as possible in my food but everyone is different.

As I mentioned before, this mayo mixture will be added to the tuna mixture. When both mixtures combine, you get Captain Planet!

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He’s a hero

You don’t really get Captain Planet. I just wanted to post a picture of Don Cheadle as Captain Planet.

What you get instead is tuna stuffing for killer tomatoes. Killer as in tasty to eat.

Fill those tomatoes with the killer tuna and place the tomato tops on top. For cherry tomatoes, skip the filling step and combine everything together.

Not only will these killer tomatoes slay your tastebuds, but they are comfortable for consumption in a chill or relaxed room temperature state.

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Not a hero, but a real tomato

 

 

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Tumato Salad or The Salad that Stole My Heart

This salad. Oh my god this salad! I know it’s a basic thing for white girls to love salad, but I’ll have you know that I’ve always been desperately in love with chicken parmesan, pizza, burritos, and chips and salsa. It’s a toxic unhealthy orgy.

I think this Tomato and Tuna Salad from Classic Pasta at Home is the one for me though. It’s not overbearing, it’s filling, and it’s lean. I will miss my toxic orgy, but this salad will make up for it with devotion.

I’m not fooling anyone am I? I’m going to end up cheating on this salad the second pizza winks at me. The goddamn bastard knows he has me in his clutches!

Ok, so my bad humor aside, this salad truly is one of the best tuna salads I’ve had. Before I tackled this recipe, I’ve tried my hand at creating my own tuna salad recipe. It’s always good, but a meh good. It doesn’t really knock your socks and boots off. I think the key thing it was missing that I learned from this recipe is the white wine vinegar and basil. Those were the two major ingredients I was missing in my own concoction anyway.

What you’ll need to make this is, 2 large seeded and chopped tomatoes, 1/2 lb of tuna (I used Genova Yellowfin Tuna and I highly recommend it), 1/4 cup of olive oil, 1/4 cup of minced red onion, 2 teaspoons of capers, 2 cloves of minced garlic, salt, white wine vinegar to taste, around 12 basil leaves torn into small pieces, 1 heart butter lettuce, 2 hard boiled eggs quartered, and 12 black  Mediterranean olives.

To assemble the salad you will combine the tomatoes, tuna, oil, onion, capers, and garlic in a large bowl. I do not like capers and therefore omitted them, just so you know. Toss this mix and season with salt and vinegar. Toss again. Salads really like to be tossed apparently.

Once the salad is satisfied with your tossing, you will add the basil.

The final step is to divide your lettuce into 4 servings. In other words get 4 salad plates and make sure each has an equal amount of lettuce. Once that step is done, do the same with the tuna mixture as well as the olives and egg.

As you can see by my photo below, I just halved the eggs. I didn’t see the point in quartering them since I just made this salad for myself. I also bought California black olives, because I just wrote black olives on my grocery list.

Do you guys think I’ll ever get this lesson about details? I sure hope so.

I do prefer Mediterranean olives to black olives and I do think this salad would have been even better if it weren’t for my mistake. In the end, it wasn’t much of a deterrent to my enjoyment of this salad though. I look forward to making it again and this is a recipe I’ve bookmarked for the future.

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Run away salad! I’ll just hurt you!