Isn’t it funny how our tastebuds work? What tastes amazing to one person might taste absolutely wretched to another. Tastebuds are also influenced by past experiences. For the longest time, A hated mushrooms because he had always had canned mushrooms. Soon after we got married, he tried fresh mushrooms and loved them. When I was younger, I had a bad experience with canned tuna – I was over at a friend’s house and her mom made us a tuna, onion and tomato sandwich. I hated onions and could barely get the sandwich down. To this day, I have a hard time eating canned tuna because unfortunately, I remember that sandwich. A, on the other hand, loves tuna salad and has been asking me to make it. I had a few cans in the closet and decided to use curry, cumin, coriander and mustard (among a few others) to flavor the salad. The result was delicious! It made for a great dinner – both of us gobbled our sandwiches down with A almost reaching for thirds (he changed his mind and decided that he’d prefer leftovers for work the next day).
The funniest part? A decided he wanted a thick tomato slice on his and I copied him. Much to my dismay, I kept thinking of that sandwich from long ago so I removed the tomato and happily kept eating.
Moral of the story? Don’t force yourself to eat things you don’t like. You may be scarred for life.
Do you have any bad food experiences that have stuck with you to this day?
LIGHTENED UP CURRIED TUNA SALAD
2 4oz cans canned tuna
1/3 c sour cream
3/4 tsp curry powder
1/4 tsp cumin
pinch cayenne pepper
1/8 tsp paprika
1/4 tsp dry mustard
1/4 tsp turmeric
1/4 tsp coriander
1/2 tsp salt
3 tsp lemon juice
1 garlic clove, minced
Combine all ingredients together in a large bowl. Mix thoroughly. Serve over bread. Kale and tomato optional.