David's Summer Tuna Salad
Make a simple can of Yellowfin or Albacore tuna into a refreshing summer luncheon salad.
I'm constantly confronted with the challenge of creating something to eat for just the two of us. This includes our own dinners and lunch for my wife throughout the week, as I'm not always available during weekdays.
So I kill many stones with one bird! … You raised your eyelids. Isn't that how the saying goes?
1. I make a quick dinner;
2. I get a week's worth of lunches;
3. I empty my fridge of leftover veggies, eggs, etc.
Anyway, after I mix all the ingredients in a large bowl, I toss it with a couple of scoops of my delicious and relatively simple homemade Tartar Sauce (see sidebar). After consuming an evening's worth, I put the rest into the little, 6-ounce plastic containers I've collected over the years by saving the empty store-bought salsa verde, guacamole, and other sauce containers.
By the way, I use my handy-dandy Pampered Chef vegetable chopper for everything except the celery. I cut this by hand by slitting down each stalk, then chop them into small, eighth-inch or so pieces. This is to keep those nasty strings from sticking between your teeth.
At mealtime, cut a fresh tomato into eighths for each serving.
1. Drain and crumble the tuna fish into a large salad bowl.
2. Chop the vegetables
3, Mix in the Tartar Sauce
4. cut a fresh tomato into eighths for each serving