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October 1, 2007
Spare Tuna the Can; Your Quesadilla is Calling
Perhaps no sandwich meat is more abused than canned tuna fish.
When met in its meatier, thicker cousin the tuna steak it is a joy
to behold. When met in canned form, it is usually just soaked in
mayonnaise and laid to rest on a bed of preservative-soaked white bread.
It insults that greatest of meals the sandwich.
us end the insult by leaving the mayonnaise in the refrigerator, and by
nestling it inside a quesadilla.
Drain and mash the tuna
into very small pieces. Shoot for pieces that are small enough that they
are barely visible to the naked eye. Only one person channeling the
Great Chefs has ever achieved this. This person has not been seen
since, and it is said that for his transgression, he was wrapped in an
oversized tortilla and dropped into a lake of enchilada sauce. With this
in mind, you would be well advised to shoot high, but accept less. The
Great Chefs do not suffer fools lightly.
Now, add chopped green
onion and red pepper and mix thoroughly.
It is time to attend to
the tops and bottoms of your quesadilla. Warm a frying pan over medium
heat. This is important because too much heat will scorch and blacken
your tortilla, something which generally diminishes the experience of
eating it. Lay a tortilla down on the warmed frying pan and over it
spread out some shredded Swiss cheese. Personal taste might also prompt
you to use shredded Monterey Jack, or shredded Mozzarella.
Allow the cheese to
start to melt together, and then lay down a layer of the tuna. Next, lay
down another layer of shredded cheese, and cover this with the second
By now, something should
become apparent. Regardless of how the word quesadilla translates into
English, it still just means melt-style sandwich using tortillas
instead of bread. You have now clued into something important. Hold
onto it as if it were the last gasp of air youll ever breathe. Clarity
these days is in short supply.
first, the heat will soften the tortilla, which is your goal if you
desire to wrap the tortilla around something. With a quesadilla, you
want to shoot past this. Push the upper limits of what the tortilla can
take. It will go from soft to hardened, and will begin to warp in the
heat. The time to flip is at the point where it has stiffened, but
before it scorches. This is a very narrow window, and it is the
difference between success and utter failure.
Once flipped, you have now oriented yourself to the signs to look for
with the other tortilla. Allow this one to also soften, and then harden
to the point right before it scorches. Once it has hit this point, the
cheese is melted.
Remove from heat, and allow a minute or two to cool off. Cut it with a
pizza cutter, as you would a pie, and then serve while still warm with
either sour cream or salsa.
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