It's been far too long since I've done a post. I have more of a consistent work schedule now but I'm still trying to find time to get everything else done. When I got home from work this morning, I thought of what I could make with the leftover tuna I had in my fridge. I started with two slices of Julian Bakery's dinner bread, toasted of course. I spread on some homemade pesto hummus and topped that with sliced yellow onion, grilled eggplant, baby spinach, and tuna. Ever since eggplant have been available at the farmers market I've been obsessed. They are great in salads and even better in vegetable stir fry.