A Poor Man’s Meal

I’ve been locked in technical hell lately. A week ago my six-month-new Brother printer started jamming (nothing to do with music, but it was playing havoc with my nerves). No matter how many times I removed the paper, checked the paper tray, straightened and ruffle the paper, it had made up its mind to drive me crazy. I called Brother support. After scanning my bill  and e-mailing it to them to prove purchase, the lovely young lady in Montreal said she was sending me a new one.

A new one? OMG! It arrived two day’s later. Inside the box was a prepaid UPS sticker for return of the old-new one.

The same weekend, I was in my e-mail account where I receive all my blogs.  I can’t recall what I was doing but a yellow banner appeared across the top of my page with this warning:

“We’ve noticed some unusual activity in your Hotmail account. To help protect you and everyone else, we’ve temporarily blocked your account. To unblock it, verify your account.”

To verify my account, they ask for a cell number so they can text back a code. I do NOT have text messaging. All communication with MSN has been one-sided (in that I cannot respond to their e-mails–you can’t reply to). I’m still NOT able to send mail from that account. I CAN open and read blogs and comment. It’s like we are not speaking the same language. I was also TOLD they cannot discuss with me what kind of  ‘activity’ they are talking about. I didn’t even ask. Might anyone have had a similar experience?

You’ve been getting my comments when I’ve had time to read your blogs but I haven’t responded  to any e-mail. I am not ignoring anyone. My apologies?

o O o

I’ve had a few requests for the following after an earlier post. Why I like this recipe is you don’t use mayo.  This is no longer a poor man’s or woman’s meal. The price of canned tuna is climbing as the size of the can is getting smaller. Does 170 grams sound about right where you live? When you drain the water, it’s supposed to be 120 grams of fish or so the can suggests.

 

Tuna Salad

1can (15 ounces) white navy or cannellini beans, rinsed and drained

1 can (9 ounces) water-packed canned tuna, drained and flaked

1 clove garlic, minced (more if you like)

3 ribs sliced and chopped (1/4” each) celery

2 tablespoon extra-virgin olive oil

2 tablespoons lemon juice + zest of  ½ lemon

Salt and black pepper

 Drain and rinse beans. Drain tuna. Toss into a large bowl. Add garlic, celery, garlic, lemon and zest. Add salt and pepper. Toss well. Add oil just so it’s not dry. Toss. Yum.

Adding crusty bread makes this a  nice light lunch. Also, you can toss some of this mixture onto a green salad (a quarter cup or so, up to you).

o O o

Originally this recipe called for thinly sliced celery (one or two ribs) but I like crunchy so I dice and lots (up to six stalks). They add bulk so there’s more salad.

Also, I sometimes add chopped sundried tomatoes (in oil) and skip the OVOO, as much as you like). Play with it and I hope you enjoy.

This is better fresh but yes you can store in the fridge overnight. It’s best at room temperature, however.