In Milwaukee, we're expecting weather in the 90's for the next few days. And I've heard that many of you in other parts of the country are sweating even more. Now, don't get me wrong, I loooooove hot weather, but I'm not into heating up my kitchen when it feels enough like an oven outside.
That's when I turn to easy, fast favorites like tuna salad. Sounds boring, right? Well, it's just not. Forget the staid salad of your past; stir in a smidge of dill from the herb pot on your back porch. Squeeze in a little lemon to brighten things up. Oh, and you say you've got some snap peas from the farmer's market? Well, wouldn't a pop of green be lovely mixed with your tuna?
The recipe below is the tuna salad I came up with based on the ingredients at my house. Don't have dill? Switch to parsley. And maybe you need to make room in your freezer for another carton of Ben & Jerry's. If that's the case, feel free to toss in some (thawed) frozen peas instead of the snap peas. ('Cause nothing cools you off quite like ice cream.)
Give this recipe a whirl, or make your own rendition. And let us know how it turns out over on our Facebook page!
Dill Tuna Salad
2 cups snap peas, trimmed and sliced in thirds
2 cups cooked and cooled small pasta (such as bow-tie pasta)
1 (6-7 ounce) can tuna
1/2 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh dill
Zest from one lemon
2 teaspoons lemon juice
Salt and pepper
Bring about 6 cups water to a boil in a medium saucepan. Meanwhile, fill a separate bowl with very cold water and ice cubes. Place the snap peas in the boiling water for 1.5 minutes, until they turn bright green. Immediately transfer the snap peas to the ice water and allow them to cool. Once cooled, drain the snap peas.
In a large bowl, combine cooked and cooled snap peas, pasta, and tuna.
In a separate bowl, mix together mayo, sour cream, dill, lemon zest, and lemon juice.
Add to the bowl with the pasta and stir gently to combine. Season to taste with salt and pepper. Refrigerate until ready to serve.