Light, easy, yummy!

I don't post recipes too often but I'm on a kick of trying new things again.  This usually happens when Matt's travel slows down a bit and he's home to eat dinner with us.  So forgive me for the recipes.  

It's hot here.  Dinners are often on the warm side as well, so I opted for one of my favorite lunch foods that is often served chilled. Tuna salad (on a bed of crispy lettuce, stuffed in a pepper, filling a pita or wrapped in a tortilla) is a meal I love to order on the beach or sitting outside.  It makes me think of summer and with a heat index of 100 degrees, it is definitely summer.

Tuscan-Style Tuna Salad

This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.  I just love fast, easy, light and tasty!

Ingredients

• 2 6-ounce cans chunk light tuna, drained
• 1 15-ounce can small white beans, such as cannellini or great northern, rinsed
• 10 cherry tomatoes, quartered
• 4 scallions, trimmed and sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

I placed our tuna salad in a basil pesto wrap spread with a thin layer of hummus.  This will likely go on our weekly rotation for multiple reasons.  Vegetarian version: ditch the tuna. Add feta. Pinch of oregano. Perfect served inside pitas.  Enjoy!