First Re-ci-pe!

In celebration of starting our blog, I wanted to be the one to post the first recipe. Today, I made a quick, delicious and healthy lunch using ingredients to create a meal I dreamed about last night. Crazy, right? Who loves food so much she even has visions of it dancing in her head throughout the night? This girl does.

In my dream, I was attempting to create the healthiest, most nutrient-packed tuna salad with the usual vegetable choices, plus some others I incorporated as well. Sort of a jazzed up, Not cho' mama's tuna salad, if I may.

The best part was everything I dreamed about putting in the salad we have on hand- except for the celery salt, but I was only putting that in the recipe in my dream to make someone else happy. I don't even remember who it was, but I probably made them up anyway.

Not Cho' Mama's Tuna Salad

1 can chuck light tuna packed in water, drained
2 1/4 spoonfuls of Nayonaise (soy-based mayo substitute found in most grocery stores nowadays)
juice of 1/2 lemon
2 tsp hot sauce (we used Frank's)
1/4 c cucumber, diced
1/4 c yellow pepper, diced (or whatever color you like)
1/4 c tomato, diced (seeded if too watery)
1 TBSP chives, chopped (or whatever onions you like)
1  TBSP flat leaf parsley, chopped
8 Romaine lettuce leaves
1 can chickpeas
EVOO, just a drizzle
Balsamic vinegar, just a drizzle
salt and pepper to taste
Makes 4 servings

Note: Jamie and I choose to eat the chunk light canned tuna packed in water as opposed to other varieties because it is known to have much less mercury in it. However, you may use whatever works best for you.

In a mixing bowl, combine Nayonaisse, lemon juice, hot sauce, salt and pepper. Taste your dressing at this point to adjust for seasoning. Also- go easy on the salt since canned fish can pack some sodium on its own.

Add diced cucumber, yellow pepper, tomato, chives, parsley, and tuna to the bowl. Fold the salad into the dressing while turning the bowl with each fold.

Place two lettuce leaves on a plate, spoon some tuna salad on them, and top with 1/4 c of chickpeas. Drizzle a little balsamic vinegar and EVOO on top and VOILA! You're about to experience deliciousness you never realized existed with canned tuna!

I enjoyed my salad with a side of cucumbers that I love, but I'll save that preparation for another time.

Jamie enjoyed his with a side of sriracha and a drizzle of hard-boiled egg. Or is that the other way around?

Mmmm... So good!

~ Jennums