Since the week days fly by and I’m barely recaping my notes from Monday by the time I realize it’s Friday I try to savor the weekends as much as possible. Morning workouts, cleaning with the windows open, and dinners out are what I look forward to, but the weekend also needs to involve a bike ride around the neighborhood. It’s become ritual for Paul and I to bike up the street to either get breakfast or coffee, then head to the grocery store to pack our two baskets with the week’s food. This past weekend we decided to forgo the breakfast and pick up lunch on the way home. Unfortunately the nearby restaurants did not have the same idea and we ended up striking out at every closed sign or empty food case on the path home. Our last bet was the dangerously close La Brea Bakery on the off chance that their truck would be dishing out homemade sandwiches on gourmet bread. As we turned the corner and frowned at yet another closed door we happened upon a large baking rack at their kitchen door packed full with fresh baguettes, sourdough, french loaves, and rosemary spiked bread that had apparently gone unsold due to a canceled order. The owner came out and invited us to pick one for free then handed us a beautifully soft sourdough loaf, still slightly warm packed in its bag. Tucked under Paul’s arm we biked home with our fresh bread.


As much as I try to fight it, I am well aware that carbs in the sugar or bread form aren’t the best options to go for, but when your kitchen is scented with a fresh loaf of bread it’s pretty hard to say no to enjoying a slice. Since the bike ride home didn’t leave us with anything pre-made to eat I gave in a decided to make lunch. To keep the overall meal light I crafted a tartine, which is an open faced sandwich on thinner bread. With a crunchy crust the key is to use a soft bread that has been slightly toasted. The approach was pretty simple and used only a handful of great ingredients to make the meal rustic and filling. A thick spread of hummus on toasted bread, tuna mixed with olive oil, a sprinkle of fresh dill, and a scattering of sea salt flakes and crushed pepper were all it took to make us thankful for striking out on food during our bike ride home. However, it did make us thankful for happening upon someone’s canceled order at La Brea Bakery. Sliced and laid out on a simple serving board, the tartines were the perfect accent to a leisurely Sunday afternoon, throw in something to drink and we could almost forget that Monday was right around the corner.



Hummus and tuna tartine – serves 2

2 slices of fresh crusty bread (sourdough), cut 1/2″ – 1″ thick
2 tblsp creamy hummus
1-1/2 cans tuna packed in water, drained
2 tsp. olive oil
2-3 fresh dill sprigs
Flaked sea salt (Maldon)
Fresh cracked pepper

– Cut two slices of bread and toast in toaster or under the broiler. If under broiler watch carefully so the inside remains soft and only the edges are browned.

– Spread 1 tablespoon each on the slices of bread.

– Drain tuna in cans and mix with olive oil in a separate bowl. Divide the tuna evenly on the bread slices.

– Pull off small leaves of dill scattering them over the tuna. Make sure to discard any stems.

– Sprinkle with sea salt and pepper.