It’s been a lazy couple of weeks, I’ll admit. With the government shut down, I have little to do when it comes to deadlines, and even less motivation to “get ahead” on design work.
Luckily, I work for a results driven team that can balance taking advantage of the needed breather while still being productive. Wednesday, we spent the day in Alexandria at our developers’ offices, testing our website’s almost-ready mobile responsive designs. It was nice to find myself in a design firm office — free soda, coffee and snacks in a fabulous kitchen! And, they have catered lunches once or twice each week. It’s such a step up from my government job, where we have to pay for our own water service. We don’t even have a kitchen. It kinda sucks.
So, I find myself washing the mixing bowl I use for my lunch salads in the bathroom. We make do.
Despite the lazy weather and lazy week, I’ve found myself pretty darn busy after the work day ends. Be it happy hours or dates or underground Thai restaurants that take you on “heat journeys” (as my supper club companions would describe) — these intimate rendezvous are what a perfect fall is made of.
Weeks ago, Emily (roommate and resident birthday girl) came home with basically a case of this amazing canned tuna — once cooked, and all canned right on the boats they’re caught on, somewhere near Moro Bay, California. It’s not your typical canned tuna, so if you’re lucky enough to get your hands on some, I highly recommend it.
We’ve been on a bring-your-lunch-to-work team effort, so this Italian tuna salad was on our to-do list a week or so ago. It packs perfectly in jars, and doesn’t have a scent that permeates the entire office, which verifies that premium quality that the brand boasts.
Anyway, it may be a rainy weekend in DC, so you’ll find me snuggled up with a Norwegian sweater, an entire French press of coffee, and a copy of The Fault in Our Stars. I couldn’t ask for a more perfect weekend.
Italian Tuna Salad, from Food Network
4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Suggested serving: whole grain breads or bountiful greens
Drain and chop your sun dried tomatoes before transferring them into a medium bowl. Then, after mincing your red onion, soak the pieces in cold water for 10 minutes — this will mellow the flavor. Drain the onions, pat dry, and add to the bowl with the tomatoes.
Drain your tuna, and break it into large chunks using a fork. Toss with the celery, olives, and capers. Drizzle with olive oil, lemon zest and juice, and basil, tossing again. Season to taste with salt and pepper, and serve with cold greens or hot bread.