This is one of my favorite new lunches (or dinners) to make. All you need is a cucumber, a small tomato, some balsamic vinegar, salt and pepper, and of course a can of tuna.
I like using albacore tuna in olive oil. I like Wild Planet brand tuna because it’s dolphin and turtle safe as well as being safer for me since it’s wild caught (not farmed) fish and supposedly it also has lower mercury than traditional canned tuna. Plus is tasty! I’m sure there are other great wild caught tuna brands out there but so far Wild Planet is the only brand stocked at all of the supermarkets I use.
I like that there’s no measuring required and you can throw in whatever you like. I like to throw in scallions, shredded carrot and some lime juice or sometimes a little extra olive oil. And it is amazing with avocado!!! You could also use another vinegar (or none at all-but I find it helps cut some of the extra fishy taste) I’m sure it would be tasty with some apple cider vinegar for instance (I’m gonna try that next time).
You chop and throw everything together in a bowl and mix it up, then let it sit for a few minutes to “marinate” while you make the cucumber “crackers”. That’s it! It takes me about 10 minutes total. And the best part is that it has a ton of protein so it’s actually very filling. I usually have leftovers for a snack later.
Tips:
- I take the seeds out of my tomato before chopping to help prevent the salad from getting too watery.
- If you are using tuna in oil, keep most of the oil from the can but if you’re using tuna in water I would recommend draining it and then adding a little bit of olive oil to the salad when you’re mixing.
- Sometimes I make fried plantains aka tostones aka patacones to use as “crackers”. It’s delicious. Do it.
Adventures in Whole Eating 