For most people though, including myself when I was confined to a 10 minute stuff-my-face-fest while students were knocking my door down, lunch can suck. An endless string of lunch meats, salad bars, or lukewarm leftovers (unless you are E, who not only has sushi at work, but also gets his lunch made almost daily by wifey. No one else in the office has lemon roasted chicken and garlicky green beans for lunch. Spoiled, he is.) I always try to find some way to liven up lunch, even if I am inhaling it over the sink. I do love basics, like turkey or tuna sandwiches, but lunches like that aren't exactly, well, stimulating. A million years ago, I worked at a coffee shop that served Italian Tuna Subs on huge rolls, dripping oil and vinegar. I loved the stuff, but never got to make it since the assbag brother of the owner claimed he was the "chef" and confined me to the "womanly" art of baking. All I know about him now is he still lives with his parents. Ha!
15 oz. cooked, flaked tuna
2 celery stalks, diced
1/2 small onion, diced
1 small zucchini, diced
1/2 cup. cherry tomatoes, quartered
1/4 cup diced roasted red peppers
1 clove garlic, minced
1 Tbls. fresh basil, chopped
1 tsp. dried oregano
3-4 Tbls. extra virgin olive oil
2 tsp. lemon juice
3-4 Tbls. balsamic vinegar
Whisk oil, vinegar, lemon juice, basil, garlic, and oregano in a small bowl. Combine all other ingredients in a medium bowl. Toss with dressing and serve over a green salad or on a sandwich.
*Note: If you are brown bagging it, pack the tuna in a small container and your bread in another. Otherwise, you'll have a soggy mess, duh!
This post is linked to:
Tempt my Tummy Tuesday, Tuesday Night Supper Club, Tasty Tuesdays