A creator of wondrous recipes I am not. If you leave me in a fully equipped and stocked kitchen I can absolutely feed myself something tasty and nutritious, and I could even try feeding other people too. But I don’t tend to measure things, and I just add things as and when they come into my mind or line of vision. If I’m left to my own devices I will often end up eating very simple, recipe-less meals like cottage cheese on pasta, eggs and bread, or chickpeas and tinned tomatoes. All perfectly nice (even the cottage cheese pasta creation, which came as quite a surprise) but nothing that needs to be shared with the world.
If I ever do come up with a recipe on my own, it’s usually an accident. This recipe came about because I really wanted to eat avocado. No, it does not contain any. My avocado was a truly tragic brown-but-rock-solid mess. I’ve never seen anything quite like it. At the risk of sounding very #firstworldproblems, it was the worst avocado ever. So I settled for a tin of tuna. This may not be a logical step, I ended up making something delicious, so I guess it was a step worth taking.
As I mentioned, I don’t go in for much by way of measuring, and this is definitely one of those ‘mix things together until it tastes good’ sort of recipes. I combined half a tin of tuna with the following chopped vegetables: cherry tomatoes, cucumber, celery, green pepper, spinach. I added in a tablespoon of Greek yoghurt and a tablespoon of mayonnaise, along with a variety of spices. I went for curry-ish spices, like turmeric, cumin, garam masala, and a sprinkle of chilli powder. A simple curry powder would probably work really well too. The final step is making some couscous – about two or three tablespoons. Once the couscous is mixed in, I added a bit of lemon juice, covered the mixture and left it in the fridge for a few hours to let the flavours settle or whatever they’re supposed to do when you leave things.
It was really delicious, and pretty nutritious too. There was enough to eat two days in a row, which was a bonus, as it made good leftovers. I served it with crusty bread the first day, and pitta bread the second day.
That might be the worst photograph in the world but I’ve eaten it all now, so it’s all I’ve got. You should go make your own and take a better photo, if you can or if you want to. Most importantly you should just make this salad.