Yesterday, somehow, I ended up having a Big Mac & fries, with a Fruitopia, for brunch. Holy wow, that is a whackload of calories!!! Worth it, but wowzers!
Given my calorie consumption for the day was pretty much kaput by noon, I figured we’d all better have something a little lighter for supper, as well as a Poke walk before bed.
It wasn’t particularly hot yesterday, it actually rained overnight and into the morning, so I was pretty comfortable but not feeling like cooking. I contemplated making tuna cakes in the air fryer, but ultimately decided not to. My inner sloth took a turn for the serious sloth and I decided a salad bowl would do the job – mostly because the salad was mostly already made, since we’d had some the other night and didn’t finish it. Score! All I needed was a protein and a dressing. So I used canned tuna! I did make a small effort for the dressing but that was it. 5 minute mix, 2 minutes to open and drain the cans and discourage Loki from trying to get the cans from me and a moment to get the rest out of the fridge.
This is actually a huge step for me – up until last year when I took the plunge and made tuna cakes, I never, ever, ever made anything with canned tuna except tuna sandwiches. Never, ever. I am occasionally adventurous and occasionally so very not. I don’t know that I will ever be comfortable enough to have tuna on spaghetti even though I will eat tuna casserole with macaroni. There is no understanding my brain sometimes.
- 1 – 2 cans of tuna (184g size) The regular sized cans, not the tiny ones that are flavoured or the monster ones you can get at bulk stores. You’ll use about 1/3 to ½ of a can per person (a third is a serving)
- 2 cups of salad per person (mine was chopped romaine, cucumbers and tomatoes)
- beans if you have them and want to use them – I used about an eight of a cup of black beans on mine
- dressing of your choice – Italian is really, really good, Ranch works, also, or you can throw together a quick dressing like I did
- other toppings: quinoa, bulgur, green onions, bell peppers, banana peppers, jalapenos, radishes, kale, spinach, cheese, pickles
Dressing Ingredients: This is the dressing I used
- ½ cup mayonnaise
- 2 TB sriracha (hot sauce)
- 1 TB lime juice
- 1 TB sesame oil (you can use less, I just really, really like it)
- ½ TB rice vinegar
- 1 TB soy sauce
Put all ingredients in a bowl and mix well. Put in the fridge for at least 15 minutes, to help the flavours mingle and get happy together.
Feel free to skip something if you don’t have it or don’t like it. The mayonnaise and sriracha make a perfectly fine dressing all on their own – yes, I’ve done it, no, I have no shame. You could skip the mayonnaise and use Greek yogurt or sour cream. You could use Frank’s hot sauce instead of sriracha. You could use lemon juice instead of lime. Regular or apple cider vinegar instead of rice vinegar).
As always, cooking should be a reflection of your tastes and preferences – your kitchen, your rules.
I can say, happily, that canned tuna in a salad made my tummy happy and helped me lose a little weight despite the caloric bomb earlier in the day. Win-win!