Page 89 - American Survival Guide - October 2017

JUST BECAUSE ‹ Far left: Chef
Ricardo from
YOU FIND Smokin’ Tuna
Saloon
YOURSELF IN
A “SURVIVAL
SITUATION”
DOESN’T MEAN
YOU HAVE TO ‹ Left: Chef José
EAT THINGS ASG-1710-Acme/Camillus 6/29/17 9:01 AM Page 1 from Hogfish Bar
& Grill on Stock
THAT TASTE LIKE Island, Florida
CARDBOARD.

SPICED-UP

TUNA At the edge of the jungle,
the world feels different.
The air is dense, and anything is possible.
I pause to appreciate the challenge.
Almost everyone’s survival food
stores include tuna. It is fairly inexpen- One decision can be the difference
sive and can be used in everything. It is between survival and failure.
also a great source of protein. My senses are heightened.
Here is my take on Chef Ricardo’s My mind is prepared.
Smokin’ Tuna Dip. And remember,
it’s okay to substitute ingredients It’s time to go big.
according to what you have available
or prefer.
In a large bowl, thoroughly mix the
following:
• ½ cup chopped onions (use dried
onions, if that is what is available)
• 15 ounces (3 cans) of tuna, crum-
bled. (Chef Ricardo uses
fresh Yellowfi n tuna. I use canned
Albacore tuna. Whatever you have
on hand will work.)
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 3 teaspoons chipotle adobo sauce
• ¼ cup mayonnaise
• ¼ cup sour cream
Mix all the ingredients well, making
sure the tuna chunks are broken apart.
This is great as a sandwich spread,
a dip or a tasty meal that requires no CONQUER YOUR WORLD.
cooking. Tested and approved by Les Stroud, the knives in this heritage series are expertly
You’ll discover how a few spices can turn designed to survive the toughest tasks. Titanium bonded. Built to perform.
ordinary survival food into something No matter the challenge, consider it conquered.
really good. camillusknives.com/ASG

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