Lunch

I’m calling this confetti tuna- tuna made with labne, Dijon, pickle relish, cucumber, pepperoncini, red, yellow and orange bell peppers, red onion, green onions, 3 different types of olives, and jalapeno-served on a couple bell pepper slices. A caprese salad on the side. I didn’t have basil so I used parsley and it’s really good, and I got to use some of the olive oil and balsamic I bought in Italy. Breakfast was avocado on toast and dinner will be Mahi Mahi tacos.