Brings me home every timeLast 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.
Yes, and not just the mercury levels but the fact that tuna is a wild noble creature, endangered to boot. I like sardines better, still comforting, less mercury, great with citrus...
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