I am so excited I can hardly type fast enough to let you know what I discovered this weekend, actually yesterday. I don’t like fish, but I force myself to eat it about once a month. (See 3.25.15 blog.) I especially don’t (or didn’t) like canned tuna. It was always so “fishy”. But yes a fortyish, ish, ish person can learn something new. I was reading one of my girl crush blogs, Skinny Taste, and she was talking about buying a better brand of canned tuna, and in oil. I never really thought about it, but I always purchased the kind canned in water, then added oil, silly. I found the tuna at the local Publix, and it was not very expensive, and what a difference it made. It was actually good, really good, so goodbye Charlie. I made the recipe below Sunday evening after a 5 mile walk/jog and ate it all. Offered roomie some but he declined and for I was glad.
I can’t top this excitement today so I will not even try.
I found this recipe, and article, at Skinny Taste. The only thing I did different was to add onion, when you grow up on an onion farm you add onions to everything, and omitted the lemon juice. It is recommended to put in a mason jar at night with lettuce on top for “ready to go lunch”.
1 can (5 oz) Tonno Genova tuna in olive oil, drained, but reserve oil
½ cup cooked brown rice
4 oz of froze classics veggie mix (carrots, peas, beans, butterbeans, etc.) I bought mine at Aldi. I poured 4 oz in a glass bowl, added water, and microwaved it for 3 minutes, then drained.
1/8 cup chopped black olives
1 Tab capers & 1/2 tsp brine
¼ Tab olive oil from can
1/8 cup chopped onion
(Recipe called for lemon juice which I did not use.)
Mix all ingredients together. Serve over chopped romaine lettuce, spinach, or both
- If taking to lunch put in bottom of quart mason jar and add lettuce to top
181 days and 23.12 lbs till Disney Food and Wine