Tuna Taco Dip
I have a thing for quirky people. I like them. I would even go so far as to say I’m drawn to them.
Now, you could argue that we’re all a little quirky and I would agree. We all have something that points us a little left or right of north. Something that someone else might say is “off” about us.
But I especially love folks who not only own a freak flag, they confidently raise it up the pole every morning. They proudly wear their oddities on their shoulder, saying screw the mainstream.
Like the long-ago boyfriend who chewed his toenails. Yep, on the floor, watching TV with his foot up to his mouth. OK, that was gross. But points for flexibility.
Or the elderly neighbor who trims his roses naked, hangs laundry in his trees, and prepares all meals outside on his kneeling wall.
Or the woman who won’t make eye contact when she talks to you. Other people find her off putting. I find her riveting, or at least mysterious.
The things that make you odd make you the very person I want next to me at a dinner party. They make you interesting. They make you, you. Owning the quirks you were given, by nature, nurture, or both, helps you live your best, truest self.
And when you’re standing next to me, the quirkier the better. Anything to make me appear more normal. Outdo my quirks and I’ll make you my best friend. And I have many to outdo.
For example, it’s no secret I have an intense love of sardines. Part nostalgia, part deliciousness. I could eat them every day. Slather pieces of toast with mayonnaise, add a can of oily sardines, and you just plated nirvana for lunch. Stick in some iceberg lettuce and I swoon with pleasure.
Yes, they stink up the house and the recycling bin. Truth be told, I’m only allowed to eat these when my husband isn’t home. And even then, he sets out a can of Lysol for me to remove all evidence that the tiny fish ever graced our kitchen.
So this month, in the spirit of quirky, and just in time for football tailgating, I’m highlighting my sister-in-law’s recipe for Tuna Taco Dip. It’s most definitely not mainstream. It has ingredients you’d never think would go together. But do they ever!
It’s delicious, addictive, and a true case of the whole being greater than the sum of its parts.
Let’s get started, shall we?
STEPS
1. Mix the following in a medium sized bowl:
• 8 oz. block of cream cheese, softened
• 1 Tbl fresh lemon juice
• 4 oz. of taco sauce
2. Gently add: Two to three 5 oz. cans of chunk light tuna packed in water, that have been well drained.
3. Serve with hardy corn chips or crackers.
TIPS
• Use cheapy cans of tuna, the chunk light kind. There’s no need to spend more on solid white albacore.
• Do not substitute salsa. Taco sauce has cumin and other spices that salsa often lacks. Plus, it’s just the right texture to let the tuna shine through.
• For corn chips, I highly recommend Fritos brand “Scoops.” The salty corn taste completes the taco dip taste. Plus, you want a chip that won’t break as your guests dig in.
• If there are leftovers, this is fabulous on a toasted bagel the morning after your football party.
Go Eagles!!! ▼
Ed and his husband Jerry split their time between homes near Harrisburg, Pennsylvania, and Bethany Beach. Ed builds websites to pay the bills but loves to cook, garden, hike, and dote on their dog Atticus. Recipe requests and feedback welcome: ed@seasalttable.com.