Lunch! I find lunch can be the hardest meal to prepare as I often have no idea what I want to eat. Leftovers are always a great aid to this dilemma. It takes all the hassle and thought out of it. Just heat and eat, or sometimes depending what it is, just eat cold. There are days where this doesn’t work. The leftovers were used up in preparing my husband’s lunch or there were no leftovers at all. I make my husband’s lunch for work every morning, whether that be from scratch or putting stuff (i.e. leftovers) into containers to pop into his backpack. If I’m working that day, then it’s two of whatever.
On the days I am not working, by the time I get to lunchtime, I may not exactly feel like doing much in the kitchen; especially when options become limited through lack of stocks in the fridge. Putting the oven on in the middle of the day just to cook myself some lunch seems wasteful.
That’s why I love having tinned fish in the pantry. Salmon of any sort, smoked fish, and tuna – preferably in brine or springwater – are little containers of meal saving grace. Once upon a time I’d open up a tin and slap it on bread, or toast, or a bagel. Not any more.
So I came to a day recently where I had exactly that indecision and lack of enthusiasm about what to have for lunch. Nothing was inspiring me from the fridge. I had salad ingredients but was kind of overdosed on salads. I NEEDED a change. To the pantry for a quick scan, and there my little stack of canned fish was the perfect answer. But what to do with it? I didn’t want to just dump the contents of a can on top of a salad – which is a great option usually. I just didn’t want to go that route on this particular day.
So I developed an idea, and came up with this little recipe. It could easily be served atop a generous leafy green salad, spread across your favourite low carb bread or crackers, or used to fill some low carb wraps, such as my savoury Soft Wraps. Or, you can do what I did and serve it atop cucumber rounds. Done this way it would make a lovely, yet humble, little appetizer for a dinner party or a sharing plate to take to a finger food luncheon/afternoon tea. I found it a fun and refreshing way to eat my lunch.
I have written the recipe up to include the way I presented these, but you could easily just make the tuna mixture and then load it onto whatever you wish to partner it with.
Tuna Salad Bites
Makes 20 bites
♥ Ingredients ♥
185g smoked tuna, drained
2 T mayonnaise
1 small gherkin, finely chopped
1.5 T red onion, very finely diced
2 t fresh coriander, chopped
fresh ground black pepper and salt to taste
Cucumber (about 4 cm in diameter), cut into 20 slices about 5mm thick
1 medium tomato, sliced and each slice quartered
Red Capsicum, cut into thin slivers about 2 cm long
♥ Method ♥
Place Tuna, mayonnaise, gherkin, onion, coriander, salt and pepper into a bowl. Mix well.
Tip: If you don’t like raw onion, replace the red onion with spring onion or lightly saute it first and let it cool before adding to the rest of the mixture.
Prepare the receptacles for the Tuna mixture.
Lay out the cucumber circles.
I added the tomato next. If you are wanting to serve these to others, I would put the tomato on top of the tuna mixture or their might be an unfortunate parting of company between base and topping.
Place a heaped teaspoonful of tuna mixture on top of each cucumber/tomato base.
Top with the capsicum strips.
I finished mine off with a grind of black pepper over the top.
These were such fun to eat. A mouthful in each one that was colourful, tasty, and nutritious. It was also very satisfying. Perhaps it may appeal to children?
I hope this has given you some ideas for a quick and easy lunch time answer. Do you have any go-to lunch meals? Leave me a note as I’m always up for some inspiration. 😉
Until next time, happy and healthy eating,