You know how crummy weather can just make you feel icky? Well, that was yesterday. Not to mention the fact that all of the 3Ls have a minor case of tornado-PTSD from the April 27, 2011 tornado… anyway, as a result, any hopes I had of doing anything school-related went completely out the window. Which is fine, because that’s what being a 3L is all about, right? Right.
Well, luckily, today is absolutely beautiful! I took Judah on a looong walk after class this morning and just basked in the wonderful sunshine.
In my morning of procrastination yesterday, I decided to raid the pantry/fridge and see what I could come up with for lunch, and this is what came of it! It’s packed with protein and fresh herbs and is a perfect addition to a kale salad for a healthy, springtime lunch.
white bean + tuna salad
- 2 packages light tuna (I had the envelope-looking packets)
- 1 can Great Northern beans
- 2 Tbs olive oil
- ~7-9 sprigs of fresh mint, leaves removed and chopped
- 1/4 sweet onion, finely chopped
- salt, to taste
- paprika, to taste
- 1/2 – 1 tsp lemon juice, also to taste
Drain and rinse your beans and dump them in a mixing bowl, along with your tuna and onion. Then pour the olive oil and lemon juice in, stirring until everything is nicely coated. Then add your mint, salt, and paprika. [I would taste it at this point and see if you want to add anything else. I tend to prefer a lot of spice and a lot of lemon, so I added a little bit more of both. Also feel free to add more mint! You can never have too much mint.] And, voilà! You have a white bean tuna salad!
See how easy that was?! I ate mine over a bed of kale salad, tossed with this vinaigrette [from my pesto+arugula pizza] and a quarter of an avocado. It was delicious, just look at it:
Eat up, y’all! And happy Friday!