Tuna boats

Lunch today was tuna boats .

An easy recipe that I’m sure avocado would have made those who enjoy it even better.  Unfortunately I do not like avocado but I have listed it in the ingredients. 

I am substituting green and black halved olives in this recipe for the Avocado.

This was so good and I served with some mini naan bread.  Enjoy!

• ***¼ avocado
• ***4 green olives
• 3 black olives
• 1 teaspoon minced garlic
• 2 teaspoons apple cider vinegar
• 1 tablespoon fresh lime juice
• ***1 tablespoon fresh cilantro, chopped
• Pinch black pepper
• Pinch sea salt
• ½ tablespoon water
• ***3 ounces chunk light tuna, canned in water(I used albacore white tuna in water)
• 8 grape tomatoes, quartered
• ¼ cup finely minced yellow onion
• ***½ cup instant brown rice or frozen, precooked, thawed brown rice***I substituted cooked barley because that was all I had.
• 4 outer romaine leaves or other greens

What to do: In a small food processor, puree avocado with garlic, vinegar, lime juice, cilantro, black pepper, sea salt, and water until smooth.

Toss with tuna, tomatoes, onion, and brown rice.

Fill romaine leaves or other greens with mixture, roll up, and enjoy.

Note:  ***my changes o this recipe

I did not use avocado 

I used cooked barley instead of rice 
I used albacore tuna in water and drained the tuna

 I added I/2  tsp. Parsley 

Olives instead of avocado 

Classic Macaroni salad

I decided to separate some of my summer salads in posts for easy label access.

This is my recipe for macaroni salad and I often add white albacore tuna to it for a nice lunch.  Served over a bed of lettuce adds to make it a beautiful presentation.

Enjoy!

NOTE:  Since my last post I decided to use onion powder instead of fresh onion in my macaroni and potato salad. I like it better.  Your choice.

I use 1/2 tsp.

Of onion powder

In my recipe

Instead of fresh onion.

Warm tuna salad

This is my take on my previous hot chicken salad using canned tuna fish.

I had offered to bring something to a cocktail and appetizer lunch and was asked to bring my hot chicken salad.  Since lent was this week I decided to make a version of my hot chicken salad.

Since I knew this would be easily made and easy to transport ( I used a disposable pan for convenience).

I will bring some Naan bread to serve with it.

2- 5.4 oz.  White albacore tuna packed in water and drained(flake tuna with a fork)

1/2 cup celery

1tsp. Dijon mustard

1/2 tsp. Lemon juice

1/2 cup mayonnaise 

1/2 tsp. Onion powder 

1/2 cup shredded cheddar cheese

1/2 to 3/4 cup crushed cornflakes 

2 T melted butter 

Place top 6 ingredients in a medium bowl.  Mix all until blended.

Place in a lightly greased 8x8” baking dish .

Sprinkle cheese first then crushed cornflakes 

Drizzle butter over cornflakes.

Bake  350° COVERED 15 to 20 minutes and then remove cover and bake an addition 5 to 7 minutes uncovered.

Enjoy!