Hello again everyone! I’m back in the States after an absolutely gorgeous week in Jamaica, and needless to say I’m ready to go back already! The manfriend and I had such a great time, drank all of the drinks, goofed around at Margaritaville, and really soaked up the sunshine. Our resort – the RIU Montego Bay – had such good food, including some grilled jerk chicken on the beach. Not to mention, the bartenders there were so. much. fun! They definitely kept the party going all day and all night.
Of course, we went down there for a wedding, and I am so happy we got to be with the happy couple on their big day. The wedding was stunning, with a cozy reception right on the beach, and the newlyweds were just as beautiful!
The week was so relaxing and we were having so much fun at our resort, we didn’t venture off too much. Unfortunately, that means we missed the Blue Hole and Scotchie’s, but that gives us at least two reasons to go back!
Until then though, I’m unfortunately back in the real world – complete with 6 AM alarms and too many emails to
delete read. And of course, instead of awesome all-you-can-eat buffets, I’ve got an empty fridge and not enough time to shop. Thankfully, there were still a few staple pantry items left around the house when I came home for lunch today so I was able to throw together a pretty simple tuna salad. We’ll just pretend this is like a detox instead of me being broke after vacay, right?
Quick & Easy Tuna Salad
Inspired by SkinnyTaste Italian Tuna & Brown Rice Salad
Serves: 2-4 Total Time: 10 minutes
- 8 oz package water packed tuna (or any tuna of your choice)
- 8 oz frozen mixed vegetables
- 4 oz black olives, pitted and sliced
- 1 red pepper, diced (unfortunately, I didn’t have one on hand today when I made the salad, but I definitely added it later)
- 1 tbsp shredded parmesan cheese
- 1 tbsp lemon pepper (fresh lemon and pepper is an excellent choice as well)
- 2 tsp oregano
- 2 tbsp olive oil
- Cook the mixed vegetables in the microwave according to package directions
- In a large bowl, combine cooked vegetables with the remaining ingredients
- The salad keeps for about a week in the refrigerator, you may need to add additional olive oil to keep the salad moist