Catalina Tuna

As I eat tuna (and apples) for breakfast and lunch every day, I sometimes play around with the recipe a bit. Generally, it’s a can of tuna with a tablespoon of mayo and some fresh ground pepper. Lately, though, I’ve been adding various dressings that I’ve found in the fridge as an extra ingredient.

On my first try, I went with some olive oil vinaigrette as a safe bet. This added a subtle flavor overall, as the dressing is primarily oil and spices. However, it was a good improvement and it gave me the confidence to go on to try other dressing combinations.

Feeling more adventurous, I went for some Caesar dressing the next day. Voila — Caesar Tuna. It tasted better than I thought it would, though I felt like it almost needed a few croutons ;).

And, the old stand-by, I tried blue cheese. This was mega-delicious. It seems like blue cheese works with so many foods, and so well. Ooh, it just came to mind that I could try crumbled blue cheese sometime (as opposed to just dressing). Perhaps with some more income, I’d be tempted to give that a try.

Just yesterday, I tried Catalina dressing. I’m not sure if it was me who bought it in the first place but, sure enough, it looked a little lonely in the fridge. Catalina is an interesting dressing — it’s similar to French, and I’m not quite sure what differentiates the two. In any case, I added a dollop of Catalina after having mixed in the mayo and the pepper (as usual).

Like the other tuna-dressing combos, I was expecing deliciousness the next day. Well, it didn’t quite work out. It was if I had not just tuna, but some kind of bizarro ketchup-tuna. It wasn't bad to the extent that I didn’t eat it, but I don't think I’ll try that one again.