Monday really knows how to ruin everything. However, let’s look at the bright side because we have a holiday weekend coming up. I’m very thankful for that. Continue reading
I had another recipe that I had planned on sharing with you today…but that changed after last nights dinner. Because there was an incident. Between me…and a jalapeño. These quesadillas were interesting. They were delicious and turned out perfectly, but it was a painful process. Continue reading
This was my breakfast on Sunday morning. And my lunch. And my snack. Whatever you guys, it was the weekend don’t judge me. Continue reading
I don’t think I’ve ever been happier that it’s Friday. It’s been a rough week hasn’t it? This girl is exhausted…and when I’m exhausted, I rely on my crockpot. Continue reading
You know I have a thing with roasted vegetables. And I know I just shared a roasted vegetable recipe with you by these are SO good, I just couldn’t wait. I’ve been wanting to try a recipe for a vegetarian taco for a while. I had some ideas in my head and then I came across a recipe on Pinterest that was exactly what I had in mind. Continue reading
Somebody’s got a case of the Mondays. How is it Monday already? Seriously. It’s back to quick, easy, healthy meals to get us through the week, but before we start that, can we savor what’s left of the weekend with this cake? Continue reading
You guys. It’s Friday. Finally! Was this the longest week in history? Reward yourself with a pizza this weekend. Continue reading
Warm, fluffy pancakes with buttery, syrupy goodness. These pancakes are everything you would hope they’d be. I sat at my kitchen table on Sunday morning and devoured more than half of these, Continue reading
When I first started dating Joe, chicken parmesan was about all he would eat. That and Subway sandwiches. How things have changed. Continue reading
I never liked tuna…like ever. It always grossed me out, especially with all that mayo. Ew. [Side note if you haven’t seen this, watch it right now. I’m dying every time. EW!] If you know me…you know I despise mayonnaise. So does my husband, which is why we got married. Purely based on our hatred of mayo. True love right there. So anyway, years ago I made something from an old Giada DeLaurentiis cookbook…I cannot for the life of me remember which one. I remember a few ingredients but I definitly remember using a specific tuna someone had recommend to me. The brand is Tonno Genova and it’s tuna packed in olive oil. And for some reason, I love this one. I was trying to remember the other day how I made it but decided to start fresh and come up with something totally different. So I used what I had in my fridge and pantry and the results were just perfect. There’s no mayo in here, but even if you like mayo, you won’t miss it here. Instead, I made this with some red wine vinegar, olive oil and lemon juice. It’s the perfect thing to throw together when you are looking for a last minute, quick but healthy lunch or dinner. Or when it gets too hot out and you don’t feel like cooking. You get some protein, some vegetables and no added fat by not using mayo. I’m just trying to get you stop eating mayo obviously…cause it’s gross. This is definitely going to be my go to summer lunch. I like to eat this on a sandwich or over some arugula or all by itself.
You can add whatever you like here, I think green onions would be good in here as well. Play with the measurements for the dressing, everyone is different so mess around with it as you go, adding a little at a time until it is to your liking. Sometimes I use more or less of everything. Sometimes its only half a lemon, and sometimes the whole thing. I’m sure each time I make it it’s different but this is good place to start and then you could add more as you go.
Here’s what you’ll need-
– 2 5oz cans Tonno Genova Tuna in olive oil
– 1 cup grape or cherry tomatoes, halved
– 1 cup black olives
– 1 cup chickpeas, drained and rinsed
– handful of red onion, sliced thin or diced
– 2 tablespoons olive oil
– 2 teaspoons red wine vinegar
– zest of half of a lemon
– juice of half a lemon
– 1 teaspoon fresh parsley, chopped
Drain the tuna. Combine tuna, tomatoes, olives, chickpeas, onion and parsley in a large bowl. In a small bowl combine the olive oil, red wine vinegar, lemon juice and zest. Season with salt and pepper, mix to combine. Pour over the tuna and mix well. Cover and store in the fridge.