Tuna to the rescue

It has been way too long since I’ve had tuna.

This humble but often overlooked protein is about as easy as it gets.  From pantry to plate, it requires no more prep than popping the lid off!

This is the brand I use for all the reasons it says right on the can.  On amazon you can get 6 or 12 packs at the lowest price you’ll find anywhere.

This salad was born because Kyle wanted a salad after a few days of unhealthy eating (also he was about to leave for four days and knew he’d be lacking produce for that stretch as well). Soooo…I nixed the burgers I had planned on the menu and came up with a salad with stuff we had on hand.

Once I figured out I was going to use tuna, I just kinda worked around that with Mediterranean flavors.

Feta, for sure.

And the greens I had on hand – arugula and spinach.

And tomatoes from the garden.

This Italian dressing.  <–still obsessed

Plus walnuts and parsley.

Voila!

Tuna Med Salad [serves 4]

Ingredients:

• 4-5 ounces (~2 cups) arugula
• 4-5 ounces (~2 cups) spinach
• 1/2 pint cherry tomatoes
• 2 cups raw walnuts, coarsely chopped
• 3 cans tuna, drained
• 4-5 ounces feta
• 1/2 cup parsley
• Italian dressing

Directions:

Toss the greens in the dressing.  Add everything else and mix.  Add ore dressing if needed.

ENJOYYYYYY.

The kids haven’t had tuna very much and I don’t know why I thought they’d be iffy on it.  They were definite fans and I’m going to incorporate it into more meals now that I know they are on board. It’s such a great ingredient to have in your back pocket for when life gets crazy.  Between that and canned beans, I have an emergency plan for even the most hectic weeknight.