A Better Lunch Break
Let’s talk about lunch. Maybe the most rushed meal of the day, many of my friends admit to scarfing down something at their desks most days. When I brought lunch to work it was either leftovers from the previous night or a sandwich I threw together as I rushed out the door (which inevitably became tragically limp and soggy by the time lunch rolled around).
Being in Germany though makes your lunch choices pretty easy. See, Germany is the land of bread- FANTASTIC bread at that. Bakeries are on every corner and whether you’re looking for a hearty organic, spelt, hazelnut loaf, a rustic Bauern (farmer) bread or just a classic crisp white bread, you can find it and enjoy it freshly baked every day.
Some Germans eat bread for breakfast, lunch and dinner. Bread with cheese and butter for breakfast, a roll with wurst for lunch and the requisite Abendbrot spread thickly with Leberwurst for dinner. It’s definitely a thing.
And one cultural practice that I’ve taken to eagerly. Sometimes I eat bread for breakfast and occasionally we have Abendbrot but I almost always have bread for lunch.
Except today. My bread bin was empty and being right in the middle of working, I didn’t feel like trundling off to the bakery. I’m sure you can appreciate my dilemma. I rummaged around a bit though and spotted this little pile of endives waiting in the fridge. Score!
My standard tuna salad on bread turned into tuna salad stuffed endives. This is a major upgrade from your childhood tuna salad sandwich and something I would even serve as an appetizer at a dinner party. I added a tomato relish to brighten it up and add some acidity. It’s light, healthy and pretty to look at- the perfect lunch for a busy work day.
Endives with Tuna Salad
Serves one for a light lunch (quantities can be easily increased for a larger group)
1 can good quality tuna in water
3/4 cup sweet pickles, diced
2 T mayonnaise
1 T mustard
2 spring onions, minced
1 cup yellow cherry tomatoes
1 T white balsamic vinegar
salt and pepper to taste
Flake the tuna into a medium sized bowl. Combine the mayonnaise, mustard and salt and pepper. Gently mix dressing into tuna, then add the pickles and toss. Taste for seasoning. Set aside.
Now start on the relish. Place the diced tomatoes and minced onions in a small bowl. Toss with the vinegar and let sit for 5- 10 minutes.
Stuff your endive leaves with 2 tablespoon scoops of tuna salad and top with the relish. Enjoy!