Dinner with a twist

Posted On February 9, 2010

I opened a tin of tuna, put half of it onto a plate, then added balsamic vinegar and olive oil, to my usual tastes. I then mixed these things together. To this mixture, I added freshly-ground black pepper, then diced cucumber and tomato and some red pepper. Pumpkin seeds added a different texture and the twist was a squeeze of lime juice, straight from half a lime that I’d been saving in the fridge. Alongside the Australian Chardonnay from 2008 at 13%, this was a treat for an incredibly quick, healthy and tasty dinner. Then I rushed out for the bus, hoping I wouldn’t be late and abandoned by friends for my gluttony…