This past weekend it was hot outside and I had no desire to turn on my stove, so I tried a no cook meal for lunch. I had just stocked up on fruits and veggies and wanted to utilize them in some way. On my way home from the store, I heard on the radio a commercial of someone saying they tried tuna with avocado and I thought to myself, that sounds really good. So I got all my veggies out, plus a couple cans of tuna and Mayo with Olive Oil (very good) and figured I'd just go for it.
Tuna, Mayo w/ Olive Oil, Carrot, Roma Tomato, Avocado, Cucumber, Romaine Lettuce
The seasonings I wanted to use.
Onion and Garlic Powder, Kosher Salt, Ground Black Pepper
I added about half teaspoon of each to my drained tuna (actually two cans of tuna). When I freestyle like this, I don't really use measurements, just eyeball it.
Chopped half a Roma tomato, peeled half of a large carrot, and diced about 1/3 cup of cucumber.
Add all the veggies to the seasoned tuna mixture.
Add a heaping tablespoon of the Mayo with Olive Oil.
Mix until well blended.
Add one sliced Avocado.
Clean, rinse, dry one stalk of the Romaine Lettuce, chop and plate.
I plated half of the chopped lettuce and used half of the tuna salad for one serving. So this recipe is enough for two servings.
And then later that Saturday evening when it cooled down I made a Peach Cake. I got the recipe from Food Network, it's Ina Garten's (Barefoot Contessa) and it was delish!
I had a scoop of Mango Sorbet with it. And I must confess I had another piece after this one, it was that good. Served warm is the best way to enjoy it.
And this is where I enjoyed my meal, on my new white dining table I had been stalking from CB2 for a long time. I love it, especially against the black chairs I already had.
I got my pink peonies from the Daley Plaza Farmers Market last Thursday. Stay tuned for a future post on that as well.
Hope you enjoyed my weekend in pictures. Any questions, feel free to leave them in the comments sections.