Don’t know about you, but if I could, I would probably eat each and every one of my meals outdoors. Since I don’t have a garden and my schedule is usually pretty tight, this happens very rarely.

When I do find the time though, I pack our picnic basket and we head to the nearest park, looking for the perfect shady  spot under a big tree and lunch there. I like to keep it simple, so it’s usually sandwiches or a salad and fruit for dessert. Sometimes, if I want to get fancy, I’ll also pack some cheese and a small bottle of wine.

The beautiful cutting boards pictured in this post are a gift from a friend who recently opened an interior design shop packed with lovely stuff for the home, combic.ro. I haven’t had the heart to cut anything on them yet because they’re just too pretty. So for now, I’m using them for serving. And since I’ve been dreaming of marble countertops for my kitchen for a while and it’s probably not going to happen in the near future, these cutting boards are doing a great job at quenching my thirst for marble. Check out the online shop or, if you’re in Bucharest, go visit them at their freshly opened showroom on Blvd. Dacia 68, I’m sure you will love it. My personal favorite item? The 100% wool rugs that are made to order, hand woven locally and dyed using natural ingredients.

Tuna Salad Sandwiches

Makes two

1 baguette

1 can tuna (200gr/7oz), drained

8 small cherry tomatoes

2 stalks of celery

1 medium red onion, chopped

45 ml/15 fl oz extra virgin olive oil

3 anchovies, finely chopped

1 garlic clove, finely chopped

Small bunch of parsley, finely chopped

Salt and pepper, to taste

Make the vinaigrette: in a mortar, put olive oil, lemon juice, vinegar, anchovies, garlic and until you reach a paste-like consistency with some bits of garlic and anchovies remaining. Season with pepper, to taste.

In a bowl, put the drained tuna along with the tomatoes, celery, onion and parsley. Give everything a mix. Next, add the vinaigrette to the tuna and mix until well combined.

Cut the baguette in two and then in half, lengthwise. Remove some of the insides of the bottom half, then spoon tuna mixture into the trough created. Place the other half on top and tightly wrap in cling film. Put in the fridge overnight, preferably with a weight on top. I used my cheese box as a weight.