tweak and nourish

There are days when I don't have a clue of what to prepare for lunch or dinner. I usually survey the items on my pantry and fridge. Then, I work with whatever ingredients I have. I usually have tuna on a pouch in the pantry. One day, I decided to make tuna with veggies, drizzled with ginger soy sesame aioli, and wrapped in rice paper. I call it my TUNA VEGGIE ROLL. Another variation to the dish is TUNA VEGGIE BOWL with diced sweet potatoes or brown rice and drizzled with the same ginger soy sesame dressing. In addition, I also make TUNA TOFU PATTIES made with tuna, drained and crushed tofu, Worcestershire sauce, liquid smoke, black pepper, salt, shredded celery, egg, Panko bread crumbs, broccoli slaw mix, ground garlic, and Italian seasoning. Form into patties and pan fry in minimal oil.