Fajitaficated tuna? In a sandwich? Never!

I'm not adventurous when it comes to lunch. Ham on white, some mustard, chips (crisps), a Coke. That is all I need; that is all I ask. Usually. Today though I took a walk on the wild side. When the sandwich man came around, I peered into his plastic bag and decided on the Tuna Fajita sandwich.

I gambled and lost.

The sandwich is, in a word, gross. I'm trying to trace down the reason for its grossness.

Looking at the ingredients list reveals some clues. Listed first is tuna -- good sign. The next ingredient is fajita -- problem. I was always under the impression that fajita is an ends, not a means. You can't add a li'l' bit o' fajita essence to something, like coffee, to give it that extra something. Fajita is the end product: strips of marinated meat wrapped up in a tortilla. So, by definition, fajita can't be added as an ingredient to dish because fajita isn't an ingredient at all!

Perhaps they meant the spices that go into the marinade for the meat. Sure, that would make more sense, but not enough to convince me. The spices that go into fajitas really aren't all that different from other Mexican dishes. The key element is the process of cooking the marinated meat and then wrapping it in the tortilla. So, fajita is more of a process than it is a mish mash of spices.

Now, could you call the process of making a fajita fajitafication? Sort of like the process of making shrimp scampi is scampification? Has the tuna been fajitaficated prior to being put in the sandwich?

In any case, this sandwich has thoroughly confused yours truly. It is definitely not a candidate for the Salvador Deli.