On a sweaty, hot but sunny and beautiful day yesterday, my boyfriend and I celebrated our 1 year anniversary. I was tickled to find that he had planned and prepared a day of lovely things that made me feel like every lady should. There was breakfast in bed (which consisted of scrambled eggs, whole wheat toast, fresh berries, thick-cut maple-bacon and delicious orange juice - needless to say I fell even more in love), a morning basking in the pools at Spa Nordik in Chelsea, Quebec and then the most perfect picnic in the most perfect spot in the city.
There were veggie wraps, ham & gruyere croissants, fresh berries, the best plum I’ve had since I was a kid, iced tea and a bottle of red wine. Everything was just what I’ve always dreamed of. I’ve never been treated to a day like that. I’m a lucky lady.
After the picnic came a trip to the Agriculture Museum down the road. We got to pet some baby cows and listen to the most hilarious sounding sheep I’ve ever heard. It was so much fun. We laughed like little kids.
All in all, a brilliant day. Perfect way to celebrate a year of togetherness, love and fun.
Needless to say, with the mixture of walking, the sun, the heat, the food, the wine… we were exhausted by the end of the day. And after a night of disrupted sleep (again, the heat. I know. I’m one of those people who complains about heat. Now you know!) I was even more exhausted today. There was no way in holy hell I was so much as turning that stove/oven knob one measly little inch today. NO WAY, you hear me?
But, as life would go, sometimes we need to eat. And I needed something filling but good for dinner so that I didn’t cave into a bag of chips or fast-food. And something I wouldn’t sweat into. (I know, I’m totally gross.) Enter Lemon-Pepper Tuna Salad w. Tomatoes, Avocados and Basil tossed in olive oil. It was light but filling, healthy, delicious and just what I needed. Perfect for a light dinner or lunch.
Lemon-Pepper Tuna Salad with Tomatoes, Avocados and Basil
Lemon-Pepper Tuna Salad
3 cans albacore tuna, packed in water (strained)
Zest from 1 lemon
3 tbsp olive oil
2 tbsp mayonnaise (my favourite is Hellman’s Olive Oil Mayo)
Juice from half or a whole lemon (depending on taste)
Fresh cracked pepper to taste (I used about 1-2 tsp)
Coarse salt to taste
Using a fork, break up the tuna until the pieces are uniform in size. Add the lemon zest, olive oil, mayonnaise, and lemon juice. Stir well to combine and taste. Add salt and pepper to taste. The taste of pepper should be recognizable in the salad.
Add salt to taste (you may not need any).
Tomato-Avocado-Basil Salad in Olive Oil
1 large avocado, cut into slices
1 large tomato, cut into slices
Hand full of small (or torn) fresh basil leaves
1tbsp good quality olive oil
Toss the tomato/avocado slices, basil and the olive oil together gently. Add a few pinches of coarse salt and fresh ground pepper. Toss again.
In a serving bowl, add the tuna salad and top with the tomato/avocado/basil mixture.
I ate it right away but if you want to chill it for a little bit, that would be alright, too!