American Survival Guide - - GEAR GUIDE -

Al­most ev­ery­one’s sur­vival food stores in­clude tuna. It is fairly in­ex­pen­sive and can be used in every­thing. It is also a great source of pro­tein.

Here is my take on Chef Ri­cardo’s Smokin’ Tuna Dip. And re­mem­ber, it’s okay to sub­sti­tute in­gre­di­ents ac­cord­ing to what you have avail­able or pre­fer.

In a large bowl, thor­oughly mix the fol­low­ing:

• ½ cup chopped onions (use dried

onions, if that is what is avail­able) • 15 ounces (3 cans) of tuna, crum­bled. (Chef Ri­cardo uses fresh Yel­lowfin tuna. I use canned Al­ba­core tuna. What­ever you have on hand will work.)

• 1 tea­spoon dried pars­ley

• ½ tea­spoon black pep­per

• 3 tea­spoons chipo­tle adobo sauce • ¼ cup may­on­naise

• ¼ cup sour cream

Mix all the in­gre­di­ents well, mak­ing sure the tuna chunks are bro­ken apart.

This is great as a sand­wich spread, a dip or a tasty meal that re­quires no cook­ing.

You’ll dis­cover how a few spices can turn or­di­nary sur­vival food into some­thing re­ally good.

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