Tuna Salad and Brussels

My fiancé left some tuna in the fridge. Not enough to make a meal, to I opened a new can and mixed them together. I figured it was a good way to make the most of leftovers and add some extra protein to my meal.

I’ve also been back into eating nice salads for lunch. We’ve been getting these great greens from our local supermarket. Gotham Greens, a Brooklyn based company, grows all of their greens in greenhouses. The specific variety we’ve been buying, Rocky Mountain Crunch, is grown in Colorado. And since we like to support anything local, we’ve been buying this.

A nice little lunch filled with protein, fiber, clean carbs, and healthy fat.

• Tuna Salad

  • Canned albacore tuna

  • Organic mayo

  • Dijon mustard

  • Soy sauce

  • Salt

  • Tomatoes

• Green Salad

  • Rocky Mountain Crunch

  • Cherry tomatoes

  • Opal apple

  • Organic red kidney beans

  • Raw chipped yellow onion

  • Avocado

  • Ground flax

  • Olive oil, red wine vinegar, apple cider vinegar

  • Salt and pepper

• Sauteed crispy brussels

  • Brussels, stemmed and halved

  • Cooked on medium-high heat with olive oil and salt

  • Uncovered for 5 minutes, covered for 5 minutes (or until tender enough to pierce with a fork)