I’m in my twenties, I got a new haircut yesterday and I’m starting my new chapter today. A new chapter of the fall me. Work even harder than I have done this summer, I’m buying some new boots, some new clothes and I’m going to rock this season. I’m cooling down on tinder these days because most of the men there are not datable. 1 out of 10 is nice, 5 out of ten are ghosting you for some wired reason, then there is 2 percent who’s only after a one night stand, then there is 1 percent whom most likely is serial killers, then there is one percent left who are datable but not easy to find. I think I’m done dating for a while and going to focus my 30 minutes of Tindering on Twittering instead.
Let’s talk about food, I love a good sandwich and today I started my day with a facemask and then went over to writing, and a writer needs food to focus and lots and lots of coffee. A good Sandwich is the best if you’re watching the game on Thursdays or Sundays, or if you’re really in a hurry and need a quick bite to eat. I’ve tried to work on different types of Sandwiches and I’m kinda loving it, it’s so easy to make, and it can be over the top tasty. Later this week I’m making a Sicilian salami and cheese sandwitch and I’m really excited about it and I will be posting it on Sunday just in time for the game. But today is the day and time for another sandwich, this one I’ve been wanting to make for quite some time now, but I just haven’t gotten around to it yet, that is until today. Believe me when I say this recipe is so worth trying. It’s a tuna sandwich. I know it might not seem like the greatest thing ever but it’s really good and just what I needed today. The best thing about this recipe is that you can sort of making it your own, I have so many ideas on how it make a tuna salad sandwich at the moment that I will write some tips and tricks on how it make it even better.
Italian style -stone oven baked baguettes ( or you could use any baguette you want.)
8 oz. Canned corn ( you can use fresh)
8 oz. canned sliced mushrooms. ( Tip; you can use fresh mushrooms, slice them up and add them into a skillet with some butter, season with Italian seasoning and let it simmer for a while, and drain the liquid out before adding them to the salad.)
9 oz. Canned tuna
A handful or two of diced cucumber
1 TBS Mayo
Note: The baguette I used was half cooked so I had to cook it until crisp and as written on the label. You can easily switch that out with a fresh baguette from your local farmers market or bakery. TIP: Squeeze a few drops of lemon juice into the salad for a more refreshing citrusy touch.
- Add the tuna, cucumber, corn, and mushrooms into a medium mixing bowl. Season with salt, pepper, and Italian seasoning. Gently mix in the mayo.
- Cut the baguette in half lengthwise, add a thin layer of butter on the “lid” and the bottom baguette. Fill the bottom layer with as much tuna salad as you might want and then place “the lid” on top before serving.
You can easily add in some slices of avocado, tomatoes or whatever you might want. It’s so easy to change the ingredients to whatever you might desire. It’s so easy, so fun to make and last but not least super delish.
I’m signing off the kitchen for today and diving straight into a fantasy world of Christmas for the rest of the day/ night. It’s going to be a long night, that’s for sure. But coming up tomorrow is my very own stir-fry wrap, I have a feeling it’s going to be great. I can’t promise anything yet because it will be my very first try on making this and I might have to improvise if I don’t’ have everything I need, but either way, it’s going to be an experience to blog about tomorrow, hopefully, it will be a recipe coming out and not a total disaster experience kind of post. Too early to make any assumptions about who it will go but time will show how it all goes.
I hope all of you are having an amazing Friday so far, and I hope to see y’all back here tomorrow for a new post.