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Tuna and Grits

Servings 4


for the tuna

  • 1/2 small yellow onion
  • 1/3 habanero pepper optional
  • 1/3 medium apple
  • 2 cans of tuna
  • 1 lime
  • 3/4 tsp yellow mustard
  • 4 tbsp mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp pepper

for the grits

  • 4 cups water
  • 3/4 tsp salt
  • 3/4 cup yellow grits
  • 1 tbsp butter


  • Dice the onions, pepper and apple as finely as you can.
  • Open the cans of tuna, add them to a bowl and use a fork to flake them apart. Add the mayonnaise and mustard, stir, and then mix in the pepper, onion and apple.
  • Add the salt, pepper and juice from the entire lime. Taste for seasoning and adjust according to your liking.
  • Set the tuna salad aside and prepare to make the grits. It takes a lot of time and attention to make sure they're smooth and creamy, so I don't suggest making them at the same time as the tuna.
  • Bring 3 of the 4 cups of water to a boil, then add the salt and grits, pouring slowly to discourage lumps. Stir regularly until the grits begin to thicken, then slowly add in the remaining cup of water, about a quarter cup at a time. This is another technique of mine to discourage lumps, although you could try boiling all 4 cups at once.
  • Keep regularly stirring the grits until they've completely absorbed the water. The whole process will take about 20 minutes. Stir in the butter, and serve alongside the tuna.