In case you missed the last few articles: meal planning, hk food culture, kaya toast.
One kitchen staple that I absolutely must have available is canned fish. I know, I know, it doesn’t sound appealing because it’s a canned-boy, but it’s so incredibly useful to have. Packed with protein and Omega-3, they can be so versatile in a lot of dishes: salads, rice bowls, and sandwiches. I personally like to have variation of canned tuna and sardines.
This week, my life is very much dictated by meal prep and efficient planning. Having one or two cold dishes to hand can be really helpful after a long day of work. I’m taking inspiration from the Greeks and making a tuna salad. Olive oil-packed tuna is greeted by crunchy cucumbers, juicy tomatoes, and briny olives, then the whole mess is tossed with lots of fresh chopped parsley and dressed with nothing but olive oil and lemon juice. Oh, and feel free to add a bit of pasta as well. I made mine with orzo.
It’s a bright salad that can be eaten straight from the bowl or piled on toast for a satisfying lunch or a light dinner.
Ingredients
2 (5-ounce) cans oil-packed tuna, drained
1/2 cup halved cherry or grape tomatoes
1/2 cup peeled, diced cucumbers
1/4 cup pitted, chopped olives
1/2 cup of orzo, or a pasta of your choosing
2 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
Method
Place all the ingredients in a medium bowl and gently stir to combine. Taste and season with salt and pepper as needed.
That tuna salad sounds amazing, Natalie! I adore tinned fish - a tin of mackerel is my favourite lunch when I'm camping. Recipe: Mackerel fillets in olive oil, too many grinds of coarse black pepper, eat straight from the tin with a spoon. PERFECT!