Yesterday marked the 15th day that I've been doing this, so I decided to set myself a half-way challenge: can I cook and eat something with both tuna and tomatoes in? I went for the safe option of a tuna pasta bake (in this respect, I guess I'm cheating, as I happily ate tomato sauces before this), and set to work cooking for some friends. They were slightly shocked to see me pull two tins of tuna out of my shopping bag, and even more so when I personally opened and drained them, a task which before I had gagged about. In fact, such was my earlier revulsion, I couldn't even stand the smell of tuna being opened, and to be honest, the smells that come out of a freshly opened tin of tuna aren't my favourite, but I've trained my brain to ignore them. I set about making the sauce as normal, tossed in the tuna and bunged the whole lot in the oven.
It was tasty. Not exactly haute cuisine, but I could taste the tuna, and I actively enjoyed it. There will be photographic evidence coming soon (once I get my friends to email me the pictures!) of my first public foray into tuna since I was about 7 or so. My overall conclusion from it was that it might not be something that I actively cook for my wife and I every day, but it will be worth keeping tins of tuna in the cupboard against a lazy day of cooking.
The next part of this challenge is to work out how to best prepare the tuna so I can take it to work for lunch. Tuna mayonnaise makes me gyp a little, so any suggestions would be welcome!
(p.s. for those wondering how my wife is getting on, I'll post an article about her tomorrow)
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