The Hubby and I had a no cook dinner tonight. As a matter of fact we had an all no cook day. And the meals was delicious, real simple and easy.
So this morning we had a bowl of cold cereal with full fat milk, an apple and homemade yogurt for brunch.
My husband just loves it when I add a few drops of vanilla extract and one or two tablespoons of some local honey to our homemade full fat yogurt.
So if you haven’t guessed it yet, we are trying to make sure to have some form of fish on a weekly basis instead of randomly. Last weekend we had my mama’s recipe of delicious crunchy salmon croquettes and a bowl full of stone ground yellow grits with lots of butter for breakfast and so this weekend it’s tuna salad for din din. 🙂 You know this is my mom’s recipe. I just love how she used to make her tuna salad in this way except for the garlic which I added to it, so well this is how it’s done.
Simple Tuna Salad Recipe
Tuna Salad Ingredients:
2 cans of Tuna in oil (strain off the oil)
½ small yellow onion (finely chopped)
2 Tblsp of Garlic in olive oil (see recipe at bottom)
2 Tblsp of mayonnaise
1 dash of himalayan pink salt
1 dash of black pepper
iced cold mozzarella chunks (as much as you like)
½ head of Iceburg lettuce (roughly chopped)
¼ head of purple (red) cabbage (diced)
½ cup of carrots (shredded)
½ cup of Bell (green) pepper (diced)
6 cherry tomatoes (sliced)
2 tablespoons of turkey bacon bits
12 garlic bread croutons
2 medium sized bowls
2 medium sized spoons
2 dinner plates
1. Stir and combine tuna, onion, garlic, pink salt, black pepper and mayonnaise in a medium sized bowl, set aside.
2. Combine the lettuce, cabbage, carrots, mozzarella chunks and green peppers in another medium sized bowl, mix it together.
3. Completely cover the two dinner plates with the lettuce, cabbage, carrots, green peppers and mozzarella mixture.
4. Top the lettuce mixture with 2 to 3 or 4 heaping tablespoons of the tuna salad on each plate.
5. Then top the tuna salad with the sliced cherry tomatoes, sprinkle on turkey bacon bits and garlic bread croutons.
Have it with a few slices of some fresh crusty bread, sweet creamy butter and a cool fruity drink and your all set.
***I like to keep a medium sized jar of chopped fresh garlic soaked in extra virgin olive oil in the fridge at all times ready to go into various recipes, dishes and soups. It’s so good for the man of your life to have in his meals, it’s good for his heart and helps keep the blood pressure in check. (my husband is the main reason why I keep a fresh supply in the fridge)****
Garlic In Extra Virgin Olive Oil Recipe
10-20 fresh whole garlic bulbs (peeled & chopped)
1-2 cups of extra virgin olive oil
1 clean jar and top
1 medium sized spoon
1. Break apart the whole cloves of garlic, then peel them.
2. Put the cloves into the food processor and pulse them a couple of times, but not too much because you want them to keep their shape and not turn into garlic paste.
3. Put chopped garlic directly into the jar.
4. Pour enough olive oil to cover the garlic.
5. All done, just refrigerate.
A nice meal, conversation with good company, some soft music….. ahh life is good. I’m thankful and so grateful.
(Love some ole school retha)