Instead Of Tuna, This Is What We're Having For Lunch

Photo: Courtesy of Davide Luciano/Impatient Foodie.
Here is something I never knew about Lorenzo Martone until I shared a summer house with him: He is an excellent cook. Every morning, he would come downstairs and throw together some insane egg concoction that would leave me wanting to lick my plate.

In the afternoons, he would whip up some other delicious thing, and we would feast and then nap in hammocks (ah, memories). It was over one of these glorious meals that Lorenzo first told us his idea for Martone Cycling. He’s such a powerhouse that, in just a few months, he got an entire company up, running, and flourishing.

This recipe is Lorenzo’s go-to meal: Easy, fast, filling, delicious, AND healthy. I also love it because it calls for smoked trout instead of tuna. If you’re not into vegan mayo, which is Martone's choice for this recipe, you could attempt to make your own homemade mayo — which would be super-duper delicious — or you could just sub in whatever mayo you have on hand.

Smoked trout, I've discovered, is also great in pasta dishes or on toast.

Related: Check Out This Veggie Burger Recipe


3/4 lb smoked trout (about 2-3 cans)
4 stalks fresh celery, chopped
1 lemon (squeezed)
1-2 tbsp of veganaise
Salt & pepper to taste


1. Drain smoked trout and set aside.

2. Chop up celery stalks and mince the chives. Set aside.

3. Combine celery, chives, lemon juice, veganaise, salt, and pepper.

4. Lastly, add in trout and mix gently to coat, but try not to break up the fish too much.

Next: Kohlrabi Fries Recipe

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