Whereas I treat food like one of life’s greatest pleasures around which human connection is forged, my husband often treats it like fuel. Eric works out a lot and, consequently, eats a lot. And eats a lot of protein. I’ve struggled with this over the years (see: his Keto phase), but have come to accept his proteiny ways because, well, they’ve become a lot more delicious.
His tuna and egg salads are two things he often makes in big batches at the beginning of the week that the kids and I genuinely love. I also feel like this is the perfect time to share these recipes because it’s way too hot to cook in London (and most of Europe) right now.
Egg and tuna salads make the perfect easy, summery dinners on top of greens, the most satisfying lunch as a sandwich, or just straight up in a bowl between meetings. Protein at its best. Summer at its best. Nostalgia at its best.
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