Lunch

I was craving tuna fish so I whipped up this concoction. Worked out to about 1/2 a can because I packaged half for use tomorrow. The tuna is made with labne instead of mayonnaise, Dijon, olives, cucumber, onion, pepperoncini, and red bell pepper. It’s served on a gluten free crisp bread. I have celiac disease so I can’t eat wonderful sourdough or whole wheat breads. The crisp bread ingredients are rice flour, corn flour, sugar, salt. Far from perfect, with little nutritional value, but at least it’s simple ingredients that I can pronounce and gives me a vehicle for the tuna. On the side I sauteed zucchini, leftover corn from a previous dinner, red bell pepper, and onion.