Yesterday, it was a hot day on the Central Coast. A go to the beach just to stick your feet in the cold ocean I don’t want to turn on the oven type of day. Last night’s dinner was tuna pasta salad with broccoli and edamame. That’s it. No sides. It was all I could muster in the heat (we don’t have air conditioning). Iain said, “Dinner is kind of small tonight.” To which I replied: “See that big bowl of pasta salad? Just help yourself to some more.” Today’s lunch is—surprise—left over tuna pasta salad. On the side: pretzel fish and Crispix cereal (my kids are fascinated by its similarity to Chex), grapes and persimmon slices.
Cooking Tip: Heat Wave Tuna Pasta Salad
- 12 oz. pasta
- 12 oz. tuna (2 cans)
- a small head of broccoli, cut into bite sized pieces
- 1.5 –2 cups frozen edamame
- dressing of your choice
Boil the pasta in well salted water and add the broccoli in the last 5 minutes of cooking. Add the edamame in the last 2 minutes of cooking. When pasta is cooked, drain and toss with tuna and dressing. The dressing can be almost anything. I used a combination of plain Greek yogurt (about 1/2 a cup), mayo (2 heaping tablespoons) and balsamic vinaigrette (2–3 tablespoons). I sprinkled on a salt-free spice mix (Bragg Organic Sprinkle). You could add just about anything to this salad to liven it up: cherry tomatoes, olives, capers, scallions, garlic, etc. But, in a heat wave, one gets lazy.