Three weeks past, a ton of “Ninja Training” from my friends at Mark Fisher and two rehearsals down for Broadway Bares!

What a journey to a fit, healthier life style and all for charity…(oh yea…and my vanity…hahah!)

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 luneonette 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 needed to have this all the time…no if, ands or buts! Okay maybe a few butts! So with out further adieu I give you The Kitchen Gaily’s Mexican Tuna Salad!

I decided to take this a few steps further by using fresh tuna, and making an authentically gay tomatillo salsa.

You’ll need..

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.

2. Toss cubed tuna with salt, pepper, lime juice and cumin.

3. Mix in tomatillo salsa with the tuna and let marinate for 15 to 30 mins.

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

5. Remove from oven and let cool and serve with a cup  of the tuna! It makes two servings for 7 points a piece and it’s well worth it!!
Tomatillo Salsa

6 or 7 medium to small tomatillos
4 jalepeños
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.

7. Let things cool as you pull them out of the broiler before you put them into a food processor or my fav kitchen appliance The Magic Bullet!

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!

I hope to see you all at Broadway Bares! thanks for your encouraging words, support and love!

Mexican Tuna Salad
 
Not yo momma’s tuna salad that’s for sure!
The Kitchen Gaily:
Recipe type: Fish

Her Wants
  • 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.

Her Needs
  1. Make tomatillo salsa and let cool.
  2. Toss cubed tuna with salt, pepper, lime juice and cumin.
  3. Mix in tomatillo salsa with the tuna and let marinate for 15 to 30 mins.
  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
  5. Remove from oven and let cool and serve with a cup of the tuna! It makes two servings for 7 points a piece and it’s well worth it!!

 

Tomatillo Salsa
 
Tomatillo Salsa is a nice way to change up your passion for all things salsa and not too hard to make!
The Kitchen Gaily:
Recipe type: Appetizer
Cuisine: Mexican

Her Wants
  • Tomatillo Salsa
  • 6 or 7 medium to small tomatillos
  • 4 jalepeños
  • 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 ⅔ cup)
  • Spray olive oil

Her Needs
  1. Turn on broiler
  2. Peel the papery husks off of tomatillos and rinse the stickiness off of them, rinse jalepeños as well and lay in a baking dish.
  3. 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.
  4. Add garlic cloves to baking dish unpeeled.
  5. 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.
  6. As things are done remove them from the baking pan. It should be tomatillos, then garlic, jalepeños, onion and lastly plantain.
  7. 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. Let things cool as you pull them out of the broiler before you put them into a food processor or my fav kitchen appliance The Magic Bullet!
  9. 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.
  10. You are then cutting the onion and plantain into small cubes and stirring it into the salsa.
  11. (I just realized I stupidly didn’t take a picture of the finished product! Ugh!)
  12. Anyways Gloria Estefan, you can use this for everything especially my Mexican Tuna Salad!

 

Deliciously Living,

Michael Muñoz
The Kitchen Gaily!™

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