What a magical wedding we just got back from. Not only is the couple lovely…

…but the view was jaw-dropping…

…and the California
meets Korean menu could not have been improved upon.

In addition to the cellophane noodles with shrimp and tox
box squash from the wedding, Lloyd and I also enjoyed some salmon jerky
as a hiking snack. We hiked the Fern
Canyon Trail of Van Damme State
Park, which follows Little River from the Pacific
Ocean inland through a wooded canyon. There are signs along the trail that explain the
lifecycle of the local Coho salmon.

When we got back to Hawaii, our refrigerator had somehow partially
defrosted (there’s a slight chance I left it ajar), so our post-vacation food
situation was even more bleak than usual.
I begrudgingly had to throw quite a bit out. This made lunch on Monday a bit of a
challenge, but I ended up coming up with a 5-minute tuna casserole. Here’s the recipe:

5-Minute Tuna Casserole for One

• Whole wheat pasta
• 1/3 green pepper, diced
• Handful of green onions, chopped
• Can of tuna, drained
• Handful of cheese
• Olive oil
• Balsamic vinegar
• Salt and pepper

1. Cook pasta according to directions, drain, and set aside.

2. Coat the bottom of
a saucepan with a swirl of olive oil.
Sautee peppers and onions in oil over medium heat until soft.

3. Add tuna, a couple
swirls of balsamic vinegar, and pasta.
Heat through. Sprinkle with salt
and pepper to taste.

4. Pour pasta in to a
small oven safe dish and sprinkle with cheese.
Broil in over or toaster oven until bubbly.

This is a super quick, satisfying meal that gives the
impression of tuna casserole without all the creamy, rich sauce.

Last night I got to the supermarket, so I won’t have to
deplete my tuna stores just yet. Here’s
this week’s supper plan…

Monday	Lemon chicken soup with spaghetti
Tuesday	Fish sticks; spicy chipotle roasted potatoes; crunchy bok choy slaw
Wednesday	Book club – Israeli salad and pita chips
Thursday	Photography class – out to eat
Friday	Barbeque mussels