Weeknight Cooking

A Day at Camp Tuna

by:
October 24, 2013
6 Comments

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. 

Amanda's Kids' Lunch from Food52

I hope you're in camp tuna, because I'm on a tuna binge these days. I tend to keep poached tuna in the fridge and make salads with it on the fly. For today's lunch I mashed the fish with lots of dill and basil and some diced radishes and cucumbers and somewhat inelegantly dropped a lump of it on top of some baby spinach greens -- I could be a diner chef in my next life. Or maybe later in this life. Triscuits on the side, along with pint-size pears for my pint-size kids. 

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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.

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6 Comments

Yuki K.
Yuki K. March 25, 2014
Looks savory and tasty! It would also be wonderful if Food52 educate it's readers about the importance of eating organic food than those with GMO. I read this topic on http://www.medtrip.com/ and I was alarmed of how bad it was for the health.
 
Derek H.
Derek H. October 24, 2013
Looks delicious and nutritious!

Have you considered suggesting a more sustainable protein for this dish though? Many types of tuna is tragically over-fished worldwide, it would be wonderful to see Food52 educate its readers about this and support the importance of protecting our precious marine food sources. It's as easy as recommending the right type of tuna, or providing non-tuna alternatives.
 
Amanda H.
Amanda H. November 9, 2013
Derek thanks for your note and fair point -- do you have any thoughts on this? Would love some ideas. Thanks.
 
zoe
zoe March 31, 2014
I would also like to ask, are you concerned with overeating tuna and mercury dangers? I have heard that it is best to eat tuna once a week and try to eat other fish most of the time. I'm not up to date on what the current scientific school of thought is- I believe the mercury build up occurs because tuna are at the top of the food chain and eat smaller fish which have eaten smaller fish (and on and on) which leads to their high levels of mercury- and thus it has nothing or little to do with how the fish was raised or where it was raised, simply a product of its role.
 
Amanda H.
Amanda H. March 31, 2014
Hi zoe, I don't really worry about this because we don't eat tuna that often. If I buy tuna one week, we might eat it more than once that week, but then I probably won't buy it again for another month. If I happen to buy it two weeks in a row, that's probably not ideal but also not something to lose sleep over.
 
zoe
zoe April 1, 2014
Gotcha- I wasn't sure about the frequency given the lunch box posts since a good number of them have tuna.