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Tuna Salad (with chilli)

Tuna Salad (with chilli)


2 lemons, juice only

Drizzle of olive oil

2 cans tuna, your choice of oil-packed or water-packed cans

1 C olives, green or black, chopped

2 green onions, chopped

1 hot pepper, seeds removed if you do not like the extra heat, finely chopped

1/2 tsp red chili flakes

1 head butter lettuce or mixed greens

1 avocado, sliced


Combine the lemon juice, oil, tuna, olives, onions and chili flakes. Mix well. Serve the spicy tuna salad on a crisp lettuce leaf or a bed of mixed greens and top with avocado slices.

This salad can be stored in the fridge for a day or two to maximize the flavors or served immediately. Do not add the avocado slices until serving as they will brown if left open to the air for too long.

    Eggplant Chips

    Eggplant Chips


    1 large, ripe eggplant

    2 cups cheese

    2 eggs


    Preheat oven to 450 degrees and grease a cookie sheet.

    Remove the ends from the eggplant and shred in a food processor. Mix eggplant with the egg and cheese. Lump mixture onto the prepared cookie sheet and smooth out to make 8″ circles, roughly 6.

    Bake for 12 minutes. Loosen and flip the discs. Bake for another 5 minutes. Once cooked thoroughly, remove from the oven and cut the discs into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. This is an important part of the process to ensure the chips become crisp.

    Once dried, sprinkle with seasoning such as popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately as a healthy and light snack or store the eggplant chips for up to one week in an airtight container or resealable