Tunaritos

My son developed what he jokingly called “tunaritos” during his years in federal prison—a tuna mixture rolled in flour tortillas like a burrito. Most of the ingredients came from the prison commissary, but not everything was so easily obtained. The onion, he tells me quite plainly, was stolen from the food-service kitchen. Even the tools had to be improvised: a metal Comet can top became a grater, and the sharpened edge of a metal can lid served as a knife. Medium plastic bowls with lids could be purchased through the commissary and were commonly referred to simply as “Tupperware,” regardless of the actual brand. This is his recipe as he remembers making it behind the walls.

Whatcha Need

• 2 packets (2.6 ounces each) tuna
• 1 block (6 ounces) cheddar cheese
• ½ cup pickled jalapeño slices, chopped
• 1 medium onion
• 1 cup mayonnaise
• 1 individually wrapped deli-style dill pickle (about 3¼ ounces) , chopped
• 1 beef summer sausage (7 ounces), chopped
• 2 tablespoons lemon juice concentrate
• 4 taco-size flour tortillas (8-inch)

Whatcha Do

1. Drain the tuna well and flake it with a fork.

2. Grate the cheddar using the metal top of a Comet can.

3. Using a metal can lid, chop the onion, jalapeños, pickle, and summer sausage.

4. Combine the tuna, cheddar, jalapeños, onion, mayonnaise, pickle, summer sausage, and lemon juice in a medium plastic bowl. Mix well.

5. Divide the tuna mixture evenly among the tortillas. Roll each one up burrito-style.

6. Enjoy.