Plainfield is a motley place with a reputation for pot and vegetarian pizza. Slowly but surely, it (and VPR’s tendency to report the liberal side of civic life) is making me and my little pad a yuppie’s dream. With Dr. bronner’s in my shower and seventh generation dish soap in my sink, I light patchouli incense sticks to smother my neighbor’s pot smoke and whip together meatless meals with ingredients from our community garden and the discount shelf of the local co-op.
This is my hippie version of the classic tuna salad. It’s perfect for #twoyoungprofessionals without the time or budget for fancy dining
(I don’t usually cook with measurements, preferring to cook by taste. I suggest you do the same with this recipe.)
- Drain 1 can chunk tuna
- Combine with home-made or store bought mayonnaise and a splash of balsamic vinegar
- Add pinches of dried mustard seed, salt, black pepper, oregano, parsley, and basil to taste
- Thinly slice carrots and fresh red beets; mix into tuna
- Chop chives, onions, or leeks (whatever you have on hand) and add.
- Chop and add 1 plum tomato
- Cut in half and remove the pit of 2-4 avocados
- Stuff with tuna salad
- Top with feta and/or cheddar cheese
- Broil just enough to barely melt cheese