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.