Making lunches for work can be kind of a tedious thing, but unfortunately i work in mississauga and although there is a lot of really good ethnic food around it does involve getting into my car and spending money, so i try at least four days a week to make lunch. Since my first double duty recipe worked pretty well, i decided to try it out with lunches - in particular a can of tuna. I make tuna salad with lots of veggies all the time for lunch, but by day three i'm less that thrilled. I thought i would try a light dinner and lunch the next day combo.
For my tuna salad i like to add lots of veggies to give it crunch and a lot of moisture without adding a ton of mayo. This time i added granny smith apples (diced) carrots, green onions and sundried tomatoes in oil. For the dressing i used some of the oil from the sundried tomatoes, a little mayo (it is traditional),some Kozlicks' dijon mustard (the BEST mustard) and a little fresh ground peeper. I use the President's Choice blue menu tuna - its albacore and its done in a low sodium broth - you would be surprised how much sald is added to canned goods!
Half of it i added to some shredded cabbage for lunch salad, the other half i made a very tasty sandwich with melted cheese and avocado on marble rye.
Both were very tasty.
Above:
the tuna ingredients
Lunch time
Light dinner
No comments:
Post a Comment