Reading through the folders while I was eating my left over chicken orzo soup (soooo f'n good) I encountered something that seemed odd to find in proximity to my 'invention' lunch on Sunday.
Youngest went for the routine quesadilla, we were pretty light on provisions, weekly shopping trip was going to happen after lunch so there wasn't much to choose from.
But we did have some Bar Harbor brand Kippers (OSJL find) and some whole wheat hamburger buns.
Kipper salad sandwiches. Why not, the oldest was intrigued enough, and loves tuna salad, and has had the Obree sardine mash on crackers a few times already.
Started with a 'damnit' moment when the easy open pull tab detached from the can. Seam cutting can opener to the rescue. Before long we had the contents of the can drained and being mashed up in a bowl.
First up some plain onion (had one left). maybe 1/4 of an onion diced finely.
Then about a 1/4 of a red bell pepper diced just a bit larger than the onion.
One Grillo dill pickle quarter diced up about the size of the onion.
also from the Grillo container 4-5 slices of pickled garlic chopped up and some of the pickled fresh dill chopped up for the mix.
Some German Mustard (couple tablespoons maybe)
Some Extra Virgin Olive Oil, 3-4 tablespoons.
Yes Olive oil. I haven't used Mayo in the Tuna salads for a long time, I like it and it tastes good but I usually buy some, then use a little and it sits in the fridge untouched. And I tried it with just olive oil and mustard and other than visuals it was a brilliant pairing for the tuna.
Get that all mixed, added some black pepper, salt, dried dill, cayenne pepper, taste, adjust more of the last seasonings then prepare sandwiches.
We toasted the buns in a pan, then when they got nice and hot and toasty slapped some swiss on there and scooped the mix onto the rolls. Made enough for two big sandwiches and a couple fork-fulls (so yummy just on the fork even).
It
was
amazing
Crunch, smokey flavor, solid good sustainable protein source, healthy fats, veggies... and super quick.
Quick that is unless you're wicked slow at chopping stuff (I'm close to -but not- pro level fast when it comes to knife work and veggies).
Made for a good lunch, and something to look forward to for the next time we are thinking about what to eat.
Food, simple, not complicated to eat well.
And talking about it and thinking about it keeps me away from other topics...
heddwch
G
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