The usual suspects are back for a tuna salad snack. This time around, in my everything-in-my-kitchen-tuna, you'll find: leftover garlic, basil and parmesan pistou from last night's soup, half of a leftover lemon, carrot, red onion, capers, mayo, seeded mustard and wasabi, as well as the last of a block of parmesan cheese. I feel somewhat guilty since I just read these tuna related warning posts not too long ago.
Note to self: Stop cutting red onion when you're in glasses mode. It looks like I just got out of a bad chick flick by the time I'm done with that thing.