A gourmet twist on the classic brown bag lunch. 

I recently moved seven minutes away from my workplace, and lunch at home has become a new luxury of mine.  Having just moved, my pantry and fridge were pretty barren.  This is what I came up with:

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Tuna Sandwich with Broccoli Salad

What You Need:

Tuna Salad

3 Cans of tuna
3/4 cup Greek yogurt
1/4 cup Mayo
Dill pickles, chopped
Capers, chopped (strained and rinsed under cold water)
1/2 Lemon, juiced
Salt
Pepper
Watercress
Rye bread

Broccoli Salad

1 Broccoli head, cut into florets
2 Tbsp Soy sauce
1 Tbsp Toasted sesame seed oil
2 Tbsp Rice wine vinegar
Sriracha, to taste
Honey, a small squirt or drizzle
Sesame seed

What to do with it:

Tuna Salad

Mix first eight ingredients together.  Add pickles and capers to taste.  Toast two slices of rye bread, spoon a generous portion of tuna salad onto the bottom slice of bread, layer on some watercress and top with the second slice of bread.  Devour.

Broccoli Salad

Blanche* broccoli florets in boiling salted water.  Immediately transfer into an ice bath. Mix the liquid ingredients together(I like to put them all together in a jar and shake it like a Polaroid picture).  Pour the dressing over the broccoli and stir.  Add sesame seeds.  Eat!

*Hangry District Tip:   Blanching a vegetable means to drop it quickly into boiling water, for no longer than two minutes.  To complete the blanching process, you should always transfer the vegetable into an ice bath (ice and water), to keep the vegetable color bright !

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