Oil-Packed Tuna, Hard-Boiled Egg, Roasted Fennel, Tomatoes, Tapenade and Greens
Lots of cookbooks offer creative ideas for kids' lunches, but what about the rest of us? Lunch can get tiresome for adults, too, so I decided to create a few sandwich recipes for an older crowd—ideas that will get you out of your same-old-sandwich rut, amp up your midday nutrition, and energize you for the demands of the afternoon. If you want a change of pace, this recipe is for you! It's basically egg salad dressed up for an evening out, and it's absolutely delicious! It's loaded with omega-3 fatty acids that keep the brain sharp and help performance, plus protein from the tuna and egg and antioxidants from the fennel; the flavor is over the top! Cook the fennel over the weekend, so you have it on hand to enjoy during the week.
Don't throw out those fennel stalks! The fennel stalks have great flavor, but they can be a little tough. What to do with them? Make vegetable stock! Simmer them in water with any other vegetables scraps like onion tops and skin, carrot peels, and stems from herbs. (Yup. Stuff you'd put in the composter.) Vegetable stock doesn't take more than 30 minutes of simmering and adds fabulous depth of flavor to soups, sauces and risotto, and it freezes beautifully.
