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Poached Tuna, The Sequel

June 27, 2013

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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  • Elycooks
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    Lemongrass&Lime
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Amanda Hesser

Written by: Amanda Hesser

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.

4 Comments

Elycooks June 30, 2013
Amanda do the twins really eat their glorious lunches? Do they trade them, ditch them, love them, give you reviews? My kids were so unwilling to explore until much later. #envy.
 
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Amanda H. June 30, 2013
They happily eat this kind of food at home (we just finished a dinner of linguine with clams and strawberry shortcake) -- however, I'm sure at school it's a different story. I know they eat most of the lunches, and I hear it when they don't like something, but I'm sure some lunches are traded/ignored!
 
Lemongrass&Lime June 27, 2013
Yum. Nice use of a garlic scape too.
 
Author Comment
Amanda H. June 27, 2013
Thank you!