it is hard to find the time to cook sometimes so it's important to have some arsenal ready to go. This recipe is particularly good for a week day lunch, or dinner if you prefer to prep only and not actually cook.
It works as a Lean Day recipe--but strictly speaking modify it only by not adding the pistachios, or the cacao nibs in the smoothie.
The anchovies are best used sparingly and mixed in well so the salty flavour is blended--and they are optional of course. They do provide an extra source of calcium, protein, essential fatty acids, iron, magnesium, phosphorous, potassium, sodium, zinc, and Vitamins B,A,E, and K. Phew! Not to mention variety!
If you are like me--busy but like to cook and eat healthy food--you may find this so good that you keep a stock of the tuna, anchovies and nuts in your pantry and the sauerkraut in the fridge at all times so you don't get tempted to say that you have 'nothing to cook', and then say, 'let's order takeaway' when you just don't have to! :)
Ingredients
For the blended tuna part:
Tinned tuna - in water, but drained
Anchovies - chopped (optional)
Capers
Jalepeños
Sesame seeds
Pistachios
Olive oil
Apple cider vinegar
Himalayan salt and pepper
Salad Base:
Salad leaves
Small tomatoes - whole
Avocado - diced
Salad top:
Sprouts
Kim chi or Sauerkraut
Method
if you followed the above ingredient list it is now very easy. Place the base salad together and into the serving bowls. Mix the blended tuna part on top, and add the topping layer to match the photo. Finish with salt and pepper. Enjoy!