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Monday, February 25, 2019

Tuna salad with mixed beans, corn, cilantro and chili

This is what I make when I'm too lazy or busy to cook but still want to enjoy something both delicious and healthy. Also, this is the reason my cupboard is filled with lots and lots of cans. If the munchies strike in the night or during an intensive write-out, what to do? Give in to junk food? Neah, this is way better. Just combine those cans from the cupboard with fresh herbs and a lemon dressing and you're good to go. It can also be stored in the fridge for later or packed up as lunch. Try it and thank me. :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Elena Ruz (Turkey Tea Sandwich) (Cuban).
Five years ago: Banana and chocolate chunk cake squares.
Six years ago: Brownies with mixed seeds and vanilla.
Seven years ago: Cinnamon and brown sugar palmiers.
Eight years ago: Diet muffins with cranberries, dark chocolate and spices and Risotto with caramelized onions, artichokes and bacon.

Ingredients (for a large bowl):
  • 250 g mixed beans from the can
  • 150 g sweet corn from the can
  • 1/2 bunch of fresh cilantro, chopped
  • juice from half a lemon
  • 1/2 of a red or green chili pepper
  • 1 and 1/2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 100 g tuna from the can (preserved in olive oil & drained)

Drain the beans and the corn and put them in a large salad bowl.

Add the tuna, the finely chopped chili, the chopped cilantro and the lemon juice. Also add the olive oil, salt and pepper.

Mix well and it's done. Dig in! :)

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