Some weekends are relaxing where you get to hang out, visit galleries, window shop, shop for real, read, or just be lazy and enjoy it. This was not one of those leisurely weekends, but it was a very productive one. It was a weekend where we were playing beat the clock and hoping for paint to dry so we could add another coat, cut moulding, make stairs, and squeeze in errands in between.
On days like this, there’s no time for a lunch outing. Lunch must be quick and tasty. Lunch must be made in a flash between slathering on primer for a chicken coop and running out to buy dog and chicken food. Tuna sandwiches and kale crisps made for an ideal lunch.
Follow this recipe and change your seasonings. I used:
Sesame oil- just enough to lightly coat the kale leaves (make sure kale is washed, dried, and stemmed)
Sprinkle with ume salt and bake.
For the tuna:
1 can American Tuna line caught (jalapeno flavor)
1 stalk green onions, sliced thin
1 clove garlic, minced
2 tsp fresh grated ginger
1 T shoyu
1 T toasted sesame oil
1 T ponzu dressing (or lemon juice and soy sauce mix, 50/50)
Combine all ingredients and let sit for 10 minutes. Toast bread and assemble sandwiches.