Tuna salad with an avocado on its way out.
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I was unprepared for HOW exciting! I think the tomato was the key ingredient, here.
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Ask yourself, though — if you’d been prepared, would it have been as exciting?
No. And I might have even been disappointed, setting the bar too high.
Low expectations FTW = fewer disappointments, more pleasant surprises / excitement.
lately, i’ve been added avocado (and cutting back the mayo just a tad) to my tuna salad… and subbing in cucumber instead of celery.
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Fitst attempt at beetroot cured salmon, having made plenty of gravadlox previously…
Offcuts leftover after trimming plus the skin i made into en croutes and jolly delicious they were too!
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Adds to mental “things to look up and try” list.
It looks wonderful.
I have done gravlax several times.
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I have powdered beet root and have often thought of using that in lieu of fresh beets and vacuum bagging it.
And yes, @Saregama has posted several times her beet gravlax.
Oh, I’d be weary of the cucumber, since they exude so much water. Does your tuna salad not get terribly wet after a day or so, or are you going easy on the salt?
It looks very pretty, but I don’t find that the beetroot adds much beyond the stunning color. I also don’t care for even a hint of beetroot flavor for my gravlax.
Love beets, love gravlax — just not together for me, plz 
i have not run into a getting too watery problem. i do not add salt at all and it gets eaten fairly quickly… two days in the frig is a stretch that rarely happens.
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Gotcha. I usually make 3-4 cans for my PIC’s lunches, and — as you might imagine, that stretches for several days.
Crepes today, filled with frangipane/almond cream, crème fraîche and a drizzle or so of rum / sugar syrup, served warm.
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As @ottawaoperadiva and @Nannybakes mentioned, I was also inspired by others here to start experimenting with cured salmon.
The beet aspect is very easy, and mostly aesthetic. My beet attemps start here:
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Spinach/feta/red pepper omelet with some leftover vegetable hash and a toasted Eng/Muff.
This was substantial enough a meal that I’ll probably just have some cereal or yogurt for dinner.
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We met up with two of my lady friends for lunch at the Turkish place. My PIC and I shared the very good red lentil soup,
as well as the Anatolian grill platter with lamb kefte from a lamb that had just been butchered today. Comes with tomato bulgur pilaf, a not sufficiently grilled half tomato, and a pepper I wish had been spicier. The kefte were absolutely scrumptious, however 
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My Dh has a heating pad on his chair, under his keyboard, and a blanket on his lap!
Have you ever tried the trader joe frozen spanakopita? I’m curious how they compare. I love the latter for a quick breakfast. I make 4 and a cuppa.
