Brings me home every time
Last night I made my favorite comfort food: canned tuna with tomatoes and onions, dressed with lemon juice, olive oil and salt. We use a lot of lemons and limes in Ecuadorian coastal cooking, so this is how I grew up eating tuna (which people here in the U.S. find interesting). I love this dish but due to the high mercury levels in tuna I make aconcious effort of only eating it once a week. I ate it with brown rice and a carrot and broccoli salad.