Lola’s Lunch Recipe with Safe Catch Tuna
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The smell of steamed rice and coco butter will always remind me of my Lola (grandmother). There was never a time I can remember visiting my Lola and there not being a pot of fresh steamed rice. And there is not a single memory that I can recall of not eating at her house. Lola was notorious for offering food and when you were so full you could burst, she would offer more. It didn’t hurt that she was an incredible cook. We had all kinds of foods. However, I was most fond of her traditional Philippine dishes.
If Lola Mary knew you liked a dish she made sure to make it when you visited. Once I showed up to surprise her and she didn’t have anything cooking. Of course she apologized and I told her it wasn’t a big deal. She immediately got busy shuffling through her kitchen to find something to feed me. Regardless of me telling her I wasn’t hungry. It wouldn’t have mattered anyway she was going to feed me. This was her language of love. You knew Lola loved you because her food tasted like love.
Lola’s Tuna Rice Bowl
So I know there are all these fancy rice and grain bowls floating around. Everyone is raving about them. Well my tiny Philippina grandmother was way ahead of the craze. On the day that she didn’t have a pot of adobo or pancit on the stove she made me my favorite tuna rice bowl. As I mentioned earlier there was always fresh sticky and perfectly cooked rice. And Lola had kitchen magic. It was as if she could take a mish mash of random and make something to “WOW” you.
Now I am not sure if there is a name for this dish. If there is I would love to know it. I remember eating this for breakfast, lunch, or dinner. And always loving how comforting and satisfying it was. The layers of flavor, sweet from the tomatoes, salty from the soy sauce, acidity from rice vinegar and lime, come together for a bite that truly is perfect. Perhaps I am emotionally attached to this recipe.
Tuna and Eggs
Please if you make this dish use good tuna! One of my biggest pet peeves is cheap cat food tuna. No wonder people don’t like canned tuna. Y’all are buying the wrong kind. It is worth the 30 cents more to get tuna steaks instead of flaked. Seriously worth it. I am using SafeCatch tuna in this recipe and it’s top tier. As the industries lowest in mercury levels, sustainably caught, hand cut and slow cooked, the quality shows in the flavor. Just like everything I cook ingredients are king. Good ingredients make good food. This is no exception.
My final caveat about this dish is do not skip the fried egg. And do not brown your egg, it’s just wrong. And overcooked. Make yourself a perfectly creamy runny yolk or more hard. The extra protein boost will help level out the starch of the rice. Plus, if ever in doubt Lola put eggs on or in a savory dish. The Philippina grandmother knows best.
- Pot of cooked rice
- Can of Safe Catch Tuna
- 1 Tomato Chopped
- 2 Tbs of Soy Sauce, Tamari, or Liquid Aminos
- 2 Tbs of Rice Vinegar
- 1 Clove of Garlic Crushed and Chopped
- 1 Fried Egg per Bowl
- Chopped Green Onions to Garnish
- Fresh Lime to Finish
- Start by adding your cooked rice to bowls.
- Then add tuna and tomatoes.
- Mix the soy sauce, rice vinegar, and garlic in a bowl.
- Pour sauce over the rice, tuna and tomatoes.
- Top with green onions and fried egg.
- Finish with a squeeze of lime.