So here’s the recipe for the salad I invented to deal with the blood sugar meltdown:
1 can french tuna in olive oil
sundried tomatoes in olive oil
2 tbsp fresh red bell pepper
sprig of mint
1/2 tsp. dried tarragon
1 tbsp. chopped red onion
moroccan black olives
tsp of parmesan-reggiano cheese
12 small romaine heart leaves
salt & fresh ground pepper
jumble all this together, draining off some of the oil from the tuna. Pretty good! The tuna was actually from our last trip to France (in 2003!) and was about to pass its expiration date. I’m sure regular tuna would be fine — just aiming for an accurate representation here.
(Thanks to AB for inspiring me to record this, and check out this easy soup recipe, yum!)
Otohime 