Sometimes I cringe at the thought of myself posting food recipes here in this blog to be seen by the world wide web. You see, I am not an expert cook. My relatives would probably widen their eyes if they know I am writing about food. They never would have imagined. Sometimes I am more comfortable posting simple things like this Tuna sandwich recipe which requires very minimal cooking, because it is less intimidating for me.
I came from a clan of good cooks. Our province, Pampanga, is known to be one of those places that celebrate grand fiestas and big occasions with elaborate array of food! My aunts and older cousins would labor hard in the kitchen days before the big events, with each having their own tasks to do: kill pigs, shave chickens, chop vegetables, chop meat and so on while I… I , on the other hand, can never be seen in the cooking scene.
But they just didn’t know. I have this deep love for food. I really loved the eating part. And I guess there will come the time when love of food and love of eating naturally turns to love for cooking. It is destined. I really just cant explain how it all began. All I know is that one day, I found myself trying a recipe from my old friend and I just knew it: Cooking is joy. Eating is joy.
And this Tuna sandwich is one simple joy.
This recipe is a good variation of the usual tuna sandwich that I grew up accustomed to, you know, the ones that have mayonnaise as the base. This tuna sandwich is infused with garlic flavored oil which makes it so light but tasty. I enjoyed every bite of this- which reminds me that it does not matter whether I post easy recipes or complicated ones, as long I loved every bite, then It is worth writing about.
So each time I find myself dreading the publish button when I post recipes, I just tell myself that I don’t need to be an expert to write about food; I only need to love eating, and that’s pretty much a good point to start.
- 2 roma tomatoes, chopped roughly
- 1 canned tuna, liquid drained
- ½ tbsp olive oil
- 2 cloves garlic, minced
- 4 tbsp butter
- little bits of cream cheese
- French bread slices, buns, dinner rolls, or baguettes If you want to make them open faced sandwiches.
- Add the tomato slices in a bowl, draining as much liquid from the tomatoes as needed.
- Heat olive oil in a frying pan over medium heat. Add the minced garlic and toss continuously to prevent them from burning, lowering the heat as necessary. The aim is to slowly infuse the oil with the flavor of garlic. When the garlic start to turn light brown, turn off heat and transfer the garlic and the oil to the bowl with tomatoes. Mix them to combine.
- In the same frying pan, heat the butter and toast the bread slices on both sides until they are crispy and golden.
- Spread the tomato and garlic mixture over the bread slices, spoon some tuna over them and top with bits of cream cheese.
- Serve immediately.