Temperatures in the Mid-West have been unbearably hot.

I hate heat… and I work in hot kitchens…

Heat, plus hot kitchens, plus hungry customers equals cold plates.

In small towns chicken salad and tuna salads are king and queen but I get really tired of making tuna salad with pickle relish. So I did some digging and found a tasty recipe that we sold out of. (Can you believe it? Sold out of tuna salad…)

What You Need:

1 – 6 ounce can of tuna fish (drained)

1/3 cup of cottage cheese

2 Tablespoons of mayo

1/4 of a red onion, finely chopped

1 Tablespoon of capers

Juice of a half of lemon

Pinch or 2 of dill

2 Tablespoons fresh parsley

1 Teaspoon of Dijon mustard

What To Do:

Mix all your ingredients together. Serve on toasted French bread or croissants, lettuce, freshly sliced tomato and onion, if you like.

Now, I didn’t use the cottage cheese or capers because small town folks would be turned off by it, but, have made it for myself and I promise you it is tasty.

It’s light, it’s fresh and it’s perfect for a hot summer day.