Monday mornings are always busy, aren't they?
After working in Charlotte all day yesterday, I definitely kicked off my Monday morning with some COFFEE FIRST. I had extra incentive to get in the kitchen and make coffee this morning, too. I got to crack open a brand new can of Trader Joe's Gingerbread Coffee!!! It's a Medium Dark Roast coffee with spices in it that make you swear there's a batch of gingerbread in your oven.
Coffee in hand, I got down to business: catching up on emails, sending emails to new online clients, submitting my invoice from yesterday's training, and a weekly conference call. It was 1:30 before I realized, "oh yeah, I should probably eat lunch!"
I grabbed a few ingredients from the pantry and the fridge and whipped up this quick tuna salad, scooped it into Bibb lettuce leaves (they make the best "cups" for good fillings!) I had a handful of plantain chips dipped in Sriracha hummus on the side, both from Trader Joe's.
This is hardly a recipe at all, but it's how my mom always made tuna and chicken salad when I was growing up and I wouldn't change a thing. I mean, is there a less expensive source of quality protein than canned tuna?! My unnatural love of canned tuna probably makes me part-cat; in fact, I give my cat Duke a spoonful of canned tuna every night at 9:30 p.m. We are a tuna-loving family here at FLF headquarters!
This batch makes enough for 2 hungry people, but you could easily double it to make extra for lunches and snacks the rest of the week.
2 cans of chunk light tuna, drained
1 apple, diced
2 ribs of celery, diced
1/3 c. mayo (we like Tessemae's)
splash of Apple Cider Vinegar
salt & pepper, to taste
1. Combine all ingredients in a bowl and mix well.
2. Scoop into Bibb lettuce cups or between two slices of Udi's gluten-free bread and serve.