Our flowers are at their peak right now. Give me color and bring on the bees!
Another favorite, lacy, golden, dill blossoms, smell heavenly!
Delicious dill is prolific now along with zucchini and cilantro...lovin' it! Our season is so short here that I enjoy every minute of summer's goodness. I wanted a light salad, similar to Susan's Chicken Salad, and with dill from my garden I made this light and fresh Summertime Tuna Salad.
It's cool and yummy too and there's no need for a long how to here. Just use what you have or like with good canned tuna...yup, it has to be quality, white albacore, water-packed. If it's fishy, it's a no go around here!
I mixed albacore tuna, celery, dill pickle, grape tomatoes, red onion, dill and mayonnaise together with a little fresh lemon juice. I chilled it for about 1 hour and then served it on a bed or green leaf and romaine lettuce, garnished with dill blossoms, whole grape tomatoes, avocado and toasted sunflower seeds. This is one of our favorite summer meals ever! Hope you'll enjoy it too.
Summertime Tuna Salad
- 2 (6 oz.) cans white albacore tuna, drained
- 2 large dill pickles, diced
- 1 cup celery, diced
- 1/2 red onion, fine dice
- 2 Tbsp. fresh dill, minced
- 1 lb. grape tomatoes, halved
- 3/4 cup mayonnaise
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
- 1 large lettuce (romaine or red leaf are ideal)
- 2 avocados
- sunflower seeds to garnish
Combine tuna and vegetables in a mixing bowl. Gently fold in mayonnaise, lemon juice and add salt and pepper to serve. Serve on a lettuce bed. Garnish with avocado, whole grape tomatoes, and sunflower seeds. Makes 4 servings.