The Foodie in Me

I haven't shared a recipe in some time.  Not a new one anyway.  You know why?  Because every single time I try a new recipe or deviate from the "normal", someone won't eat.  Usually it's either the 12 year old or the 14 year old, however, occasionally it's the 35 year old.  Normal is more frozen pizzas than I really want to admit.

It's such a pain to find something that agrees with everyone.  And the oldest daughter goes between being a vegetarian and not being a vegetarian.  I'm always so confused on what to buy.

This week's meals are a bit up in the air.  I haven't been on a real grocery run since before we were expecting serious weather last week.  One bright spot is lunch time.  It is just myself and the 2 year old.  She is very open to trying new foods.  I'm sure this will change as she gets older so I'm taking advantage as much as I can.

I opened up the cabinets.  Hmmm... well, yes they are a bit bare.  A little of this, a little of that.  I decided the asparagus and tuna both looked like they wanted me to eat them.  But how to fix them....?

Away to Pinterest I go!

I went looking for one recipe.  Spent more than an hour perusing and ended up making two new boards.  Sheesh!  However, I was able to find something!  An asparagus salad with tuna dressing from the Hellman's site that is apparently a Mario Batali recipe.

image from Hellman's recipe page
I looked over the recipe, nodded my head, and decided that I could make it work.  Very loosely based on the actual recipe though and I didn't actually measure any of my ingredients.

So.... I opened one can of asparagus, drained them well, then put them in a skillet with just a half tablespoon of butter.  While they were warming in the skillet on medium low, I put about a cup of mayonnaise,  a couple of tablespoons of lemon juice, one large minced up clove of garlic, a pinch of salt, somewhere around a teaspoon-ish of dried dill, and half of the can of drained tuna in water in a bowl and mixed them all together.  I let that sit and ruminate on how all those ingredients were working well with each other while the asparagus simmered in it's buttery goodness.  Once the asparagus was heated through, I just placed it on a plate then spooned the tuna mixture on top.  Done.  I think it would have been even better with a few thinly sliced pieces of Monterey Jack on it.

I didn't photograph it.  Mainly because I was hungry, but also because I didn't even think about blogging it.  Just know it looked just as good as that image from the website.  And tasted even better!

The amounts that I used were more of a two serving meal as I had enough left that I can warm it up for lunch tomorrow.  If I fixed this for everyone, I would double it.  If you try it (or something similar), let me know how it turns out!