I seem to start the week off often with canned/pouch fish for lunch. It just works so well when leftovers havent had a chance to pile up yet.Today I made a tangy tuna pasta with shallots, capers, and Kalamata olives.I topped it with fresh basil from my potted plant garden, which I have grown to love like a pet.Im actually thinking of expanding my herbs.I currently have basil, dill, and parsley (which I thought was cilantro when I bought it, but I like both).So this time Im thinking cilantro and two or three more.Any suggestions?

Here is this weeks supper plan: