Tuna Bowl

I can see many recipes like this tuna bowl coming out of my kitchen this summer. We are having a lot of very hot days, and the thought of cooking is far from my mind. I use sustainably fished tuna which is caught off the coast where we live.

Tuna Bowl
Head straight on to the Recipe For ♥ Tuna Bowl ♥

I co-own a rental property which takes up a fair bit of my time. In September our tenant gave notice. And despite his assurances to my business partner that he would give us 2 months, he gave us three weeks. Now, I did not want to accept this, but my partner is the actual landlord and has the final say. I handle the books, and everything to do with the financial side of the house. The rental act has been updated in South Africa which meant I had to update our lease. This took me an entire morning while I combined the current regulations with our existing lease. The contract we used has been looked over by an attorney and deemed to be airtight so I did not want to exclude any of the clauses. Once the entire lease was re-written I could turn my attention to prospective tenants.

Today’s inspirational recipe from Lavender and Lime ♥ Tuna Bowl ♥ #LavenderAndLime Click To Tweet

In order to break the lease the tenant had to find someone to rent the house. But his involvement was more of an irritation than a solution. We met with three prospective renters. The first one seemed the most suitable, and he signed a lease. But, he never moved in which put us back to square one. And trying to find a replacement meant a lot of hours were spent communicating with people via messenger. Eventually someone came to view the house and signed the paperwork. They paid the deposit, moved in and so far all seems to be running smoothly. And while things run smoothly, the house needs 30 minutes of my time a month. But when it doesn’t, the time spent runs into several hours. Do you own a rental property? If so, how much time do you spend on it a month?

 

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Print Recipe
5 from 1 vote

Tuna Bowl With A Dijon Mustard Dressing

You need fresh tuna and any seasonal vegetables to make this delicious meal
Recipe Category: Salad, Seafood
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the dressing

  • 60 mls olive oil
  • 15 mls lemon juice
  • 5 mls Dijon mustard
  • 5 mls runny honey

for the tuna bowl

  • 125 g baby tomatoes, cut in half
  • salt and freshly ground black pepper to season
  • 125 g sugar snap peas, cut into thirds
  • ½ baby red cabbage, core removed and thinly sliced
  • 250 g fresh tuna, seared and thickly sliced
  • 1 egg, hardboiled, peeled and cut in half

Method

for the dressing

  • Place the olive oil, lemon juice, mustard and honey into a bowl and whisk to combine
  • Season the tomatoes generously, add to the dressing and gently stir to combine
  • Leave the tomatoes to marinade for an hour

for the tuna bowl

  • Drain the tomatoes from the marinade, setting it aside to use as a dressing
  • Arrange the tomatoes, peas and cabbage into a bowl
  • Arrange the tuna on top of the vegtables and place the egg to one side
  • Season generously and drizzle the dressing on top before serving
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