Tuna Salad

There's a little bit of a weird vibe going on this week. It's the last week before school begins, so we are squeezing a lot in--fun things, catch-up and work alike. All in the 100-degree humid Minnesota heat. You really truly never know what you are going to get in this state! It could be snowing right now and I wouldn't be surprised. Wednesday is our annual trip to the State Fair (ahhh, can't wait for pronto pups and cheese curds!), so that is helping me get through the busy-ness of today and tomorrow. Are the rest of you scrambling at the end of the summer, too? It's not just me, right?!

I always think of tuna salad as being such a good, light summer meal, so now is the perfect time to share my favorite version of it. You will find some crunch and kick in this recipe. I hope you enjoy it as much as I do!

In a medium bowl, combine:

Two 5-oz. cans tuna, drained

1/4 cup mayonnaise

1 avocado, peeled, pitted and chopped

2 stalks celery, sliced

2 tablespoons capers

1/2 teaspoon cayenne pepper

Salt and pepper, to taste

Mix well. Serve in large hollowed-out tomatoes or as a sandwich filling. The tomato route is my personal favorite, unless I'm looking for a more hearty meal.

Wishing you all a great last week of summer!

Tuna Salad

I love this version of tuna salad. It's the perfect light yet satisfying lunch!

Contributed by Megan Porta from pipandebby.com.

Published Aug 26, 2013

Serves: 4

Total time: 10 min

Tuna

Ingredients:

  • Two 5-oz. cans tuna, drained
  • 1/4 cup mayonnaise
  • 1 avocado, peeled, pitted and chopped
  • 2 stalks celery, sliced
  • 2 tablespoons capers
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
Instructions:
  1. In a medium bowl, combine tuna, mayo, avocado, celery, capers, cayenne pepper, salt and pepper. Mix well. Serve in large hollowed-out tomatoes or sandwiched between bread. Refrigerate leftovers.