Yesterday, after a morning of household productivity, I needed an easy meal, and currently have an excess of leafy greens in my fridge. 'Joy of Cooking' can take credit for my treatment of the veggies, and the tuna was just my using whatever was on hand...
I washed some ruby chard and baby bok choy, shaking off most of the water but letting some of it carry over to the pan, on low-medium heat. While the greens started to cook, I opened a can of tuna, mixed it in a bowl with a squeeze of mayo, some chopped green onions, the juice from half a lime, and salt and pepper to taste. When the greens started to wilt and darken, I tossed in a capful of soy sauce and mixed it around. Pile the cooked greens on a plate, dump the tuna on top, and enjoy!
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1 comment:
This sounds tasty, my friend. Im not usually a fan of tuna from a can, but should you make me this, I would eat it happily.
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