5 days of Lunch :: Tomato & Cilantro Tuna Salad

Happy Monday!  Soooo... over the weekend I decided to extend my cooking to lunchtime (during the week lunchtime!). 

I try to cook with local, seasonal, organic ingredients as much as possible at home, but then I get to the office, lunch comes around and it all goes downhill.

 

I'm out to prove that packing lunch for work can be easy, more exciting than a peanut butter sandwich (although I do love a good PB&J!), and healthy.

 

It just requires a little planning ahead.  Here's the plan:

- Coming up with a different lunch dish every day

- Nothing that requires more than 5 minutes of prep time in the morning

- Include  fresh, seasonal ingedients in each meal

Day 1: TOMATO & CILATRO TUNA SALAD

8 oz can of Low Sodium Albacore Tuna in water

1/2 large tomato chopped

Roughly a tablespoon of cilatro leaves (a few sprigs)

Tablespoon of mayo (*if you don't like mayo, skip this step and add a bit more olive oil) 

Teaspoon of mustard

Juice of 1/2 a lime

Drizzle of olive oil

Salt and peper to taste

 

Combine all ingredients in a small bowl, and pack up! I paired with Carrs water crackers. 

 

TIP: Part of the hassle of taking lunch to work is: where do you put it? Getting good containers is key. I love Japanese bento boxes! The compartments are perfect for seprating your ingredients so that your not stuck with a mushy mess at noon. The one in the picture I picked up on a trip to Tokyo, but Amazon has a good selection.