Random ingredients make for light lunch

A girl I know on facebook posted once about using bruschetta instead of mayonnaise the next time you make tuna salad. I’m not a huge fan of mayo to begin with so I thought that sounded interesting.

I remembered that today as I wandered around the kitchen looking for inspiration to quell my post-workout munchies. About a dozen grape tomatoes rough chopped, shallot, 3 tiny cloves of garlic, basil from the plant in the window and some olive oil, salt + pepper. Mixed all that together, then added a can of tuna. It looked tasty but I didn’t feel “done.” I thought about the bread crumbs I kept from (my hilarious attempt at slicing) the loaf of bread I made. I grabbed those and an egg, hand mixed all that and fried little tuna cakes in a cast iron skillet with olive oil.

I wasn’t sure how it’d turn out, but I was quite pleasantly surprised.

If I hadn’t been so hungry maybe there could have been a picture.

About J.

A former twentysomething with a head full of curls and heart full of questions wondering: when we get to nirvana, will there be food?
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