Wondering what to do with tuna?  I’ve got a great recipe that I picked up while living in The Bahamas.  It’s my version of Bahamian Tuna & Grits. By mixing in some fresh lime juice and spicy peppers, boring tuna salad becomes a great addition to hot, buttery grits.  

This recipe can be eaten for breakfast, lunch or dinner.  If you want, you may substitute yellow grits for hominy grits, if that’s what you’ve got on hand.

What are grits?  Grits are coarsely ground corn or hominy, similar to polenta or farina.  In the US, grits are typically enjoyed for breakfast, but we eat them around the clock in our house! 

Check out one of my earlier posts (1 Ingredient, 3 Ways: Grits) for tips on making the best grits, as well as two other recipes for grits.

(For 2 Servings)

Hominy or Yellow Grits (I like Jim Dandy Grits)
2 Tins of Canned Tuna (in water)
1/4 cup white onion (finely chopped)
2 Tbsp Light Mayo
Juice of 1 Lime
Hot Pepper* (finely chopped) *Goat pepper is the Bahamian way, but jalapeno or crushed red pepper flakes will work
Butter
Salt & Pepper
Hot Sauce (if desired)

Start by making the tuna salad.  First, drain the tuna and mix with mayo, lime juice, hot pepper and salt & pepper.  Cover and store in the fridge while you prepare your grits.

Next, cook the grits according to package directions.  

Once grits are done cooking, stir in a pad or two of butter, salt and pepper, and mix well.

Pour hot grits into serving bowls and top with tuna salad.  Serve with hot sauce.

Like veggies?  Try adding finely chopped bell peppers.