Mixed greens with tuna, green beans, and broccoli

This was the first meal that we made in our new home in Tucson. Pretty simple mix of fresh ingredients, plus some albacore from the can. We purchased just about everything at a Trader Joe's nearby; I'd nearly forgotten how totally wonderful that store is. 

Nothing special for the dressing. Jenny used a bit of the oil from the oil-packed tuna, and then drizzled some balsamic vinegar over the top of it all. I got tomatoes on mine, but Jenny isn't a huge fan of raw tomatoes. Right there on the plate is also one of the forks from our Jasper Morrison set, Knife Fork Spoon, a highly recommended set of tableware.

Brik

This stuff is amazing. Like a really special tuna sandwich. Or, perhaps, a really special egg turnover.

First, mix together one can of olive-oil packed tuna (drained), green onions, parsley, salt and pepper. Add a small drizzle of olive oil if necessary. Spoon 1/4 of the mixture on the lower corner of an eggroll wrapper, making a little ring. Paint the edges of the wrapper with some egg white and crack a small (or medium) egg into the center of the ring. Quickly close up the wrapper, making a triangle, and shallow-fry in some high-heat canola oil.


When the edges of the brik start to brown, it's time to flip. Brown the other side and pop it onto a plate to serve. Ideally the egg inside is creamy, like an egg cooked over-medium.

We HIGHLY recommend making these little guys one at a time, because they can get messy. Once you get the hang of it, though, it's very easy. We've made Brik for breakfast, lunch and dinner.