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!
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
Total time: 10 min
- 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
- 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.