I am an official brand advocate for Bel Brands in 2013. While I receive compensation for participation as a brand advocate, opinions are my own.
I’m baaack! And boy did I miss my kitchen!
I’ve eaten every meal out and on the road since last Monday and let me you, it wasn’t pretty. I may have gone a little overboard in the bacon, doughnut and chocolate department. On the flip side, I got a chance to try some amazing Thai and Indian food trucks in Portland. Expect a few inspired dishes in the next few weeks. I’ve fallen in love with green curry!
Anyway, let me get to why I’m here. I just whipped up the simplest lunch ever and it was so light and tasty. I may never eat tuna another way again when cucumbers are around.
Every year my mom grows a small garden, which blows my little containers out of the water. She does lots of tomatoes, zucchini, carrots, eggplant, peppers, and cucumbers. When I see her in the summer months, I always raid her harvest. This week was cucumbers.
Here’s what I did with one:
- 1 fresh cucumber
- 1 5oz can of chunk light tuna in water, drained well
- 1 wedge of The Laughing Cow Light Garlic and Herb
- Pinch of salt
- 4 grape/cherry tomatoes, halved
Cut the cucumber in half and scrape out the seeds with a melon baller or spoon.
Chop the cucumber innards and combine with the tuna, The Laughing Cow Light, and a pinch of salt.
I used the Garlic and Herb for a bit of flavor, but really any Laughing Cow creamy wedge would work.
Pile the tuna back into the cucumber boats and top with tomatoes.
Those were from my container garden!
|Servings||Amt per Serving|
|190||3g||2g||old: 4||new: 4|