I love all kinds of seafood but it is a bit of a rarity here in Islamabad. Most Islamabad folk will stick to chicken and red meat, thank you very much.
My mother-in-law will eat a little fish if I cook it but has to stop herself from wrinkling up her nose – she has yet to get used to the smell. (Much of the fish here is fresh-water fish so I think there is always that pungent smell that is so hard to get rid of?)
My father-in-law, who had once worked in Karachi (where most of the seafood comes from), loves fish. He promptly hands over all marine acquisitions to me since other members of the family won’t touch them with a ten-foot pole!
My sister-in-law has declared that she “does not eat fish” but she will eat my tuna sandwiches… But then, tuna isn’t really a fish, is it? It comes from a can!
Tuna Salad/Sandwich
Ingredients & Method
1. Drain a 425 g can of tuna.
2. Break up the tuna with a fork and combine with:
- 2 chopped hard-boiled eggs
- 3 chopped spring onions
- 2 teaspoons grated lemon rind
- 1 chopped celery stick
- 1 tablespoon chopped flat-leaf parsley
- ½ cup mayonnaise
- ¼ cup sour cream
- Salt & freshly ground black pepper to taste
3. Serve with lettuce leaves on bread rolls. I also like to include sliced cucumbers in the sandwich. Sliced tomatoes, steamed baby carrots and slices of crunchy Fuji apples on the side are my girls’ favourite!
When you said that your sister in law would eat your tuna sandwiches, I thought: “well what’s the big deal about ’em?” and then I read the recipe! Mashaa`Allaah. You know once there was a sandwich recipe competition over here in the UK and I declared to my sister “a sandwich doesn’t NEED a recipe, it’s just bread with a filling!” I guess I’ve been proved wrong.