I like to keep 3 ounce cups of tuna in my office for lunch and snacks. But how, you may wonder, does that single serving of tuna become a mouth-watering sandwich midday? My secret is to bring from home a small plastic container full of the tuna mix-ins du jour along with a couple pieces of bread. Then when I get hungry, I simply dump my cup of tuna into the small plastic container, stir, and spread the mixture on the bread. Super convenient, versatile, and no sogginess. Today for lunch, the mix-ins were olive oil, salt, pepper, chopped parsley and pieces of sun-dried tomato.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
lovely idea!
Thanks for sharing!
I just saw that The Nourishing Gourmet blog is having a brainstorm of lunch ideas, so I submitted my traveling tuna. Check out the rest of the ideas here.