One of the best things about having a sister who is a flight attendant, other than the occasional buddy pass, is the plethora of everyday foods from all over the world. Today’s bento featured fresh linguine and canned tuna from Rome. Canned tuna, you say, how can that be good? Well, those Italians have tuna down pat. This version was canned in excellent olive oil, with red chili pepper and garlic. It’s perfect on pasta, even better with a fresh sprinkle of bootleg Parmesan.
I also discovered that arugula is GREAT with a little bit of ranch dressing, and that green tea sponge cake is one of my favorite desserts in the universe.