It’s no secret that meal planning and prep on Sunday for the week ahead will result in daily time savings and solve an otherwise constant “What’s for lunch?” conundrum. The biggest hurdle, of course, is putting forth the effort when you want to soak up those last sweet hours of the weekend! A close second struggle is coming up with a few easy ideas. While I’m a creature of habit for the most part–I’ll make a big salad with chicken most days–sometimes I get bored with routine. This Mediterranean-inspired tuna salad is a recent favorite, a result of my husband’s resourcefulness of using up some of our refrigerator staples… marinated artichoke hearts, salty capers, Kalamata olives? Yes, yes, yes. (Sun-dried tomatoes would be great in this, too.) This is a great way to dress up boring canned tuna. And since crackers seemed like a lackluster partner, I seasoned some feta cheese with dried herbs and spread it onto hot toast. It’s a flavorful combo, and a very simple lunch solution whether you’re eating at home or at the office.
1 can olive-oil packed tuna, drained
4-5 marinated artichoke hearts, chopped
1 tablespoon capers, drained
Kalamata olives, sliced
1 tablespoon (or less), finely chopped red onion
1 tablespoon finely chopped fresh parsley
Red wine vinegar or lemon juice
Sea salt and pepper
Lettuce, for serving
Crushed red pepper flakes
Slice of bread, toasted
1. Add the tuna to a bowl, breaking it up into pieces using a fork. Mix in the artichokes, capers, olives, red onion and parsley. Season with salt, pepper, and red wine vinegar or lemon juice (whichever you have on hand) to taste. To serve, add lettuce leaves to a bowl and top with the tuna salad.
2. Crumble feta cheese into a small bowl. Season with dried oregano and red pepper flakes. Heat just a few seconds in the microwave and stir, creating a spreadable consistency. Spread feta-herb mixture on hot toast.