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I lived on these tacos when I was a poor struggling art student in
LA. They're nice and light for hot weather dining. My fantasy is that
they're not as fattening as a regular tuna sandwich, because I always eat too
many.
Tuna Tacos Culver City
1 can chunk white dolphin-safe tuna in springwater
1 glob mayo (as you like it)
1/2 lemon squeezed
1 or 2 finely chopped jalapenos or small green chilies
4 fresh-as-you-can-find corn tortillas
butter
watercress
Mix tuna, mayo, lemon, onion, and chilies in a bowl. Sprinkle water on
tortillas, then heat one at a time on open low flame (gas stove only) or in a
skillet, 15 to 30 seconds on each side.
Remove while still soft and smear with butter.
Put tuna in middle, top with sprigs of watercress, fold and chow.
PS. The banana-Nilla Wafer sandwiches are Thurston's idea of food.
Recipe: Slice banana and put between two Nilla Wafers.
Kim Gordon
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