If you, too, are a corporate drone, fear not. There are plenty of packable lunches for the health-conscious. As the air begins to cool and the crispness of the new season sets in, cranberries are constantly on my mind. The combination of tart and sweet is a surprising, yet, delightful addition to a lifeless tuna salad. Try this tuna salad recipe over baby spinach for a protein-packed lunch that won't leave you in a food coma come 1pm.
Cranberry Zing Tuna Salad
1 6oz can of chunk tuna (either packed in water or olive oil)
1/4 c diced celery
1/8 c dried cranberries
1/2 -1 tsp finely chopped thyme
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Fresh ground pepper, to taste
Drain the canned tuna and empty into a medium bowl. Flake the fish with a fork and add the above ingredients. Whisk the oil and vinegar prior to mixing so that it is evenly dispersed. For effortless transport, pack your greens seperately to avoid soggy salad.
Go on, make your coworkers jealous.
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