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Vegetarian tuna (imilar to canned tuna, not similar to fresh tuna steaks) with some kewpie mayonaise, cilantro, spring onion, worcestersauce, limejuice, salt and pepper. With some cucumbercubes and sriracha.
I'm not a vegetarian and I'm quite indifferent to the meat-or-no-meat-dilemma, so I like to think I'm pretty much impartial in this matter. So trust me when I say this vegetarian "no-tuna" is pretty decent to eat. It tastes a little different from the cheap canned tuna we normally have, but you could actually say it tastes a little better!
It didn't look better though. It looked a bit "split". But the taste was wonderfull. No reason (apart from the price) not to use this vegetarian option.
Available in the Netherlands at The Vegetarian Butcher
While, I do make a conscious effort to make sure my children eat a healthy diet, I am prone to the mommy syndrome. Grabbing something on the run, not fixing myself a plate, tasting right out of the pot, and finishing the leftovers. Not paying attention to what I have been eating has turned out to be a big mistake. I convinced the doctor to let me try diet rather than medication to lower it. I have 5 weeks to study for my next test. Goodbye cheese stuffed pretzels, pizza, real butter, fast food and a host of other foods that I love. Hello healthier diet. My dinner last night - A pita stuffed with lettuce and tomatoe with a tiny scoop of tunasalad (made with lowfat mayo) inside and a cup of lowfat cottage cheese sprinkled with pepper. While this is an acceptable meal for me and I like to eat like this, it will get old soon and I will be craving chocolate cupcakes before too long. Say a prayer for willpower, because I am surely going to need it.
Tuna Salad and Apple Slices. CACFP meal pattern 6-18 years. Find this Team Nutrition child care recipe and more at: www.fns.usda.gov/tn/team-nutrition-recipes.
Tuna salad appetizer on a Digestive biscuit with chopped red bell pepper.
Tuna Salad Recipe:
Recipe:
I've been promising myself a drive to my favorite picnic spot and a trip down to the river, and today was the day.
I know I didn't set a very pretty picnic table, but hey, the food wasn't bad. :)
Today for lunch: A tuna salad from Subway after a fresh new haircut. Enjoyed while parked along the Mississippi riverfront and made on Honey Oat bread with lettuce, tomato, banana peppers and cucumber. On the side: A bag of Cool Ranch Doritos and a "lemonade" ("contains 0% juice").
Not tuna salad on onion bread, Greens & Vines Raw Vegan Restaurant, Honolulu, January 2014: with sea kelp to give it a fishy taste
PPSOP - Art of Food Photography, Assignment Three, Part B: Shoot two or three subjects with a single, small light source and reflector. Really try to show off the texture of your subject. Part C:Shoot the same subjects from part B, adding a second, overhead light source along with your reflector. Final Submission.
F/8, 1/250s. 105mm Nikkor Micro Lens on studio stand.
As the Assignment called for two shots, I tried both – with the addition of ND Gel to the Grid (small light source) and decided the sandwich shot with the soft box fill was the strongest of the two. The softlight coming from above filled in the shadows to lower the contrast. The ND Gel was noticeably softer, I am glad I tried this experiment.
The issue I have with the ND was that it reduced the intensity of the light leaving me with a maximum f-stop of f/8. Due to the width of sandwich, I think I would have preferred to use a higher wattage light to enable me to stop down with the ND and obtain greater DoF.
My time was crunched, so I only had one (rushed) go at this… Further studies are in my future, to be sure.
I can surmise that higher wattage will lead to quicker degradation of the sandwich fillings, so I’d best have a few on hand!
Setup for the shot: Lowe’s tileboard tabletop with subject placed on white paper. Old-fashioned soda bottle and chips brought in as props. 30° grid set on light, placed at 210° from subject, up high just skimming top of bread and bouncing off reflector board about 45-60° camera right. Medium soft box placed on boom over top of subject.
So here is my first bento all packed and ready to go for tomorrow. I had a little trouble with the carrots and the zucchini rolls when I was trying to get the lid on so I had to rearrange a bit. I was a little bummed that I didn't get to fit in my pineapple and strawberry but I guess that means I was trying to stuff in too much food. *nervous giggle*
The tuna salad recipe came from here
www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_...
I used albacore tuna from a pouch and plain old black olives from a can instead. I obviously didn't use lettuce and tomatoes and turn it into a wrap either. Had no clue how that would fit in the box.
and the zucchini rolls came from there too
of course I cheated a bit and bought a bag of frozen grilled zucchini and warmed it up in the oven while I made the tuna salad. Then I also cheated by using basil and Italian herb goats cheese so I got to skip two steps. I didn't have any fresh basil so I left it out.
www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_...
in Boothbay Harbor there is a place called McSeagulls...
and there you can find this 'rare tuna caprese salad'
with wasabi mayo and a tangy balsamic vinaigrette...
buffalo mozzarella cheese balls and well...
it's just damn yummy...especially rare...
Sweet & ripe mango. #fresh #healthy Just the way I like it! Had the Caesars dressing, mayo, & nuts separated from the dish. Now loads #healthier (via Foodspotting)
Chicken salad, tuna salad, lettuce, tomato, onion. From Tunxis Community College's Corner Cafe in Farmington, CT.
The two salads make a tasty and interesting combination. It's like a puzzle for the tongue. It can taste both, but it's not used to tasting both, and can't help exploring the differences and synthesis.
Hiyashi chuka bowl with soy sesame dressing sauce; plus some leftover tuna salad from yesterday.
For the noodle toppings I've used kohlrabi, thinly sliced blanched snap peas, celery, ham, and some red capsicum.