The small, quality, simple ingredient corn tortillas for some lunches (typically breakfast/lunch) work well for me. While a simple English Muffin can send me into heartburn and discomfort for hours, a couple of corn tortillas: nothing.
Sorry, that self-observation is simply more important, relevant and applicable to me than any paleoish catechism of: Don’t Do It!
I don’t often make tuna salad but when I do, it’s always quite varied. Beatrice says I make the best in the world. She’s KBAY’s Teacher of the Month, too, so any sort of dispute will simply not be tolerated, summarily dismissed out of hand.
Here’s my basic tuna salad that forms the basis of tons of variations I typically do on the fly, often not even knowing which way I want it this particular time. In this case, the principal variation was just enough Indian yellow curry to engender curiosity—but more over the color than the flavor.
OK, heat the tortillas over your open gas flame on the stove—and if you don’t have that, get a new range or move your ass to someplace suitable to proper cooking, caveman, breeder of teh firez.
After, in this case, half a shmear of mayo, half a shmear of mustard.
Totally new twist for me: a bit of kraut, uh-huh.
The rest is elementary, including a blurry fucking pic.
Shredded romaine, the actual tuna salad, and a spear of celery and dill pickle. Clamp down and chow down.
Incidentally, that celery is more than a week old and is as firm, snappy, and crisp as ever…when after all these years I always hate buying celery because what I don’t use, after a couple of days, reminds me of things males best never think about. I’ll blog about that soon (here’s a hint).