Week
Week picture
Breakfast and sweets
Main courses
Fresh tuna prep (replaces canned tuna)
Cut fresh tuna into chunks and steam it plain until fully cooked. Cool it, flake it with a fork, then put the flakes in lightly salted water (about 1 teaspoon of salt per 500 ml, like tuna in brine) in a sealed container so it stays moist. Divide into 120-150 g containers: fridge the ones for the next 2 days, freeze the rest in their water. Drain before using. Do not try to can it in jars at home.