Packed Lunch

I'm back working now, albeit part time, and getting back into the routine. This includes, of course, a working lunch. My new role is rather different to my last 'proper' job as a marketing director in the City, where lunching was a part of your working life. Indeed, I was known to certain colleagues as the 'luncheon director'. This is not to say that the quality of my lunches has declined. A great packed lunch should rival anything in respect of flavour if we put a little bit of love & effort into its creation. 

A lunch time staple is the sandwich, of course. We may have invented the sandwich, but we don't pay them sufficient respect in my view. The French and the Spanish do better in terms of quality of ingredients. The Catalan bocadillo chorizo, with its fresh bread rubbed with tomato springs to mind. The Americans, on the other hand, produce magnificent sandwiches, which often feature all the contents of a well stocked fridge. It is almost impossible to bite a New York deli sandwich with a dainty, European sized mouth. 

So back to today's lunch. Regular sliced white bread, I'm afraid, but with a magnificent filling. Tuna, anchovies, those little plum tomatoes, gherkin & beetroot. Flavour comes from white wine vinegar, smoked paprika and ground black pepper. No olive oil as the tuna came in sunflower oil and that does the trick. 

The problem is not eating them on the bus into work....