Even though we had the part of the protein being played by the tuna, I had a couple of hardboiled eggs in the fridge, so they went on the plate too. The greens were quickly sauteed baby spinach, and the thin-sliced radishes added a little snap. So did the drizzle of honey mustard dressing. As usual, we tried to divide the plate evenly between the grains, the veggies and the protein, so that we had a little bit of everything in each bite once we got going.
This week we are going to give shrimp a turn in the bowl, along with some snap peas and feta cheese and sliced apple and I’m not sure what else yet. It’s a One Bowl Adventure! Enjoy this one while I figure the next one out.
- One 7 ounce jar tuna packed in olive oil (or use the canned version if you don't have access to jarred tuna)
- 2 cups cooked barley
- 6 baby white or red potatoes
- 1 teaspoon olive oil
- 4 cups baby spinach
- 1 large radish, sliced thin
- 2 hardboiled eggs, peeled and quartered
- Honey mustard or mustard vinaigrette dressing (I like the Bolthouse brand)
- Drain the tuna and break it apart with your fingers, leaving some large chunks. Set aside.
- Boil or steam the potatoes until they are tender, about 10 minutes. Cool slightly and cut into halves.
- Heat the olive oil in a large deep skillet and saute the spinach until it is just wilted.
- Assemble by filling the bowl or plate with the barley filling one third of the plate, the spinach filling another third, and the potatoes and eggs on another third. Place the tuna in the center. Scatter the sliced radishes on top, and drizzle the whole thing with a little dressing.