Take Your Lunch to Work, Day 5

tuna salad

You know that saying about life: the more you put in the more you get out of it? I find that complete bull shit as life is mostly just a series of random events, mostly good and some bad and hopefully nothing too awful. That saying shouldn’t be applied to your outlook on life, but it should be applied to this salad. The more you put in, the better it’s going to taste. And what you put in is entirely up to you. This being a food blog, I’ve listed the things like that I put in to give you a base recipe to work with. But this shouldn’t stop you from going wild and adding blueberries, sunflower seeds, black beans or really anything else. The perfect Al-dente crunch of the couscous pearls is delicious against the mild flavor of canned tuna. Use the couscous, tuna and scallions as your base and build up from there. I gave my salad a Mediterranean flare, so if that’s your thing, you’re in luck.

Israeli Cous Cous and Tuna Salad

Makes 2 portions

You will need:

3/4 cup Israeli or pearl couscous

1 teaspoon olive oil + more for dressing

1 cup water

1 can white albacore tuna in water OR oil

2 whole scallions (green onions), finely chopped

1 Tablespoon fresh lemon juice

salt and pepper

Optional, but recommended:

10 kalamata olives, chopped

5 sun-dried tomatoes in oil, chopped

1 Tablespoon fresh parsley, chopped

Method:

1. In a small pot with a lid, heat 1 teaspoon olive oil over medium heat. Add the couscous and stir frequently for 3-5 minutes until the kernels begin to brown. Add 1 cup water. It will sputter and steam so don’t be alarmed. Cook another minute on medium heat and then turn the flame down to a simmer and cook for 10 minutes.

2. Add the scallions (green and white parts) and tuna to a large bowl and mash with a fork. Add the lemon juice, a splash of olive oil (the fanciest one you have) and salt and pepper. Add in olives, tomatoes, parsley and whatever else you fancy.

3. Add the hot couscous to the bowl of tuna and mix. Add more salt and pepper to taste and olive oil as needed. Another hit of lemon juice will also add flavor.

tuna and couscous

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