My father insists that time is our most valuable asset. The older I get, the more I agree with him. On this assertion anyway. Good food takes time; time to plan, shop and prepare. I easily justify time spent on dinner, lunch however is another story. It seems a constant challenge to avoid redundancy in our brown bagged lunches. While I want these midday meals to be wholesome and enjoyable, with enough variety to keep them out of the drive thru, I also don't want to spend half the morning putting them together. On this quest for fast, healthy and creative I have discovered two assets: canned tuna and lavash. Non perishable, tuna is a fantastic way to add protein to a garden salad or break up three days of turkey sandwiches. Lavash, a multi grained middle eastern bread, is both less fattening and more sturdy than a tortilla. With lavash, you aren't packing a sandwich you are packing a wrap; way sexier. The following recipe was inspired by leftovers and has become a brown bag go to. Packed with crunchy vegetables, this meal feels light as a salad. Add the vinegar spiked rice and a siracha kick, it also passes for a poor girls sushi roll.
Spicy Tuna Wrap
Recipe by: Lori Pierce
Grating the carrots adds moisture to the tuna salad and reduces the need for mayonnaise.
2 cans tuna packed in olive oil, drained
1 TB mayonnaise
1-2 tsp siracha sauce
2 carrots grated
1/2 cup sliced radishes
1 stalk celery finely diced
1/4 cup yellow onion finely diced
1 cup micro-greens
1 cup leftover brown rice mixed with 1 TB rice vinegar, salt and pepper
3 pieces lavash
Spicy Tuna Wrap
Recipe by: Lori Pierce
Grating the carrots adds moisture to the tuna salad and reduces the need for mayonnaise.
2 cans tuna packed in olive oil, drained
1 TB mayonnaise
1-2 tsp siracha sauce
2 carrots grated
1/2 cup sliced radishes
1 stalk celery finely diced
1/4 cup yellow onion finely diced
1 cup micro-greens
1 cup leftover brown rice mixed with 1 TB rice vinegar, salt and pepper
3 pieces lavash
- In a bowl, combine the tuna with mayonnaise and siracha. Taste and season as needed. Add the carrots, radishes, celery, and onion.
- With the lavash turned horizontal, lay brown rice and tuna salad side by side. Top with micro greens.
- Wrap and enjoy!
When packing these for brown bag lunches, I wrap them in parchment paper and keep them near a cool pack to ensure safe mayonnaise temperature, and crisp veggies. These are wonderful in between meetings, class or as a time out round the house.
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