Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
Poached Tuna, Part II: this is another easy-to-assemble lunch. On the bottom of the containers I put pea tendrils. Please don't hate on me for this high-falutin' ingredient -- our grocery store sells them in a convenient package! Any kind of greens will do. I was going to use arugula but was too lazy to clean it. On the tendrils, I made a pile of poached tuna and laid down a few avocado wedges. The dressing that tied it all together was lime juice, a large pinch of ground cumin, salt, sliced garlic scape, and olive oil. On the side, a rice cracker that was surely ignored in favor of a Tate's chocolate chip cookie!
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What's in your lunch today? See some of the twins' past lunches.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.