Tuna-Vegetable Salad

Hello and happy last week of July! Can you believe it is already the end of the month? Time is really rolling along even though I'm only working part time doing home visit with hospice right now. Although I love the patients, I am trying to figure out what I really feel called to do.  I think I am a really good administrator and miss the strategic thinking, planning and leadership in administrative roles.  So I am trying to figure that out.  I hope to be working full time by the end of August, so in the meantime I am embracing the free time I have.  Reading, needlepointing, walking, cooking, listening to music.  There is so much music in the Summer and I go every time I can.  So far, the women's festival I mentioned last time, music at Old Salem one night,  a singer-songwriter at Second Sundays on 4th St, and the big one,  Coldplay!  I went to Chicago last week for a mother-daughter weekend with my Aunt Linda and cousin Kristin, and of course, my mom.  I saw Coldplay at Soldier Field and they were fantastic, even though the night was suboptimal with a giant summer storm and having to walk back to the hotel in the pouring rain.  I think I'm going to see them again next week in Pittsburgh.  Yes, I like them that much and it's only a 6 hour drive.......

The sunflower above is the only one that survived out of a whole pack of seeds I planted.  Beau ate a few plants and then some just didn't grow much. I don't think the bed gets quite enough sun.  I love the lone survivor! 

I have one yellow squash plant and one zucchini plant in my little garden.  Sadly, although they grew huge and bloom like crazy , they don't make fruit.  This one squash is all I have.  Any ideas what the deal is?  

Below are a few favorite plants....a little geranium I love, and my purple Rose of Sharon...Also, the flower boxes on my porch turned out really great.  I have grapes growing in some of my trees. The plant is in my neighbor's yard but the vine grows crazy up in my trees.  Last year the birds ate them all.  I tried one - they are full of seeds. I think I'll let the birds have them again this year. 

This morning I had a rainbow in the sprinkler! 

Finally here is your recipe.  This little salad is a great summer meal.  A tangy mix of potatoes, cooked carrots, peas and some celery, all mixed with tuna and some dressing.  I think it is best when it is warm and just made but I also ate it cold as leftovers.  With the potatoes, there is no need for bread.  It would be excellent mounded in half an avocado.  Or for you tomato lovers, serve it in a scooped out tomato.  It is a great way to add some protein to your vegetables, or some vegetables to your protein!  :)   Look for Chicago photos later this week! 

Tuna-Vegetable Salad

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: salad entree gluten-free carrots potatoes tuna

Ingredients (4 servings)

    For the salad
    • 2 small red potatoes, cut into small cubes
    • 2 carrots, cut into small (1/2 inch) pieces
    • 2 stalks celery, thinly sliced
    • 1/2 cup frozen peas
    • 1 5-oz can of albacore tuna
    For the dressing
    • 1/3 cup mayonnaise
    • 1 Tbsp yellow mustard
    • 1 Tbsp apple cider vinegar
    • 1/2 tsp celery salt
    • 1/2 tsp salt
    • big squirt of sriracha
    • fresh pepper

    Instructions

    Bring a large pot of water to a boil. Add the potatoes and cook 7 - 10 minutes, or until tender. Remove with slotted spoon to a large bowl.

    Add the carrots to the boiling water and cook about 4-6 minutes until tender. (Cooking times vary based on the size of your vegetables.) Remove the carrots with a slotted spoon and add to the bowl with the potatoes.

    Add the peas to the boiling water and cook about a minute or. Remove with a slotted spoon and add to the bowl with potatoes and carrots.

    Add the chopped celery to the bowl of veggies. Flake the tuna into the bowl.

    For the dressing

    Combine all the ingredients together in a small bowl. Mix to combine.

    Add to the tuna and vegetables and stir well so the dressing coats all of the vegetables.

    Serve on lettuce, in a hollowed out tomato, or in an avocado half.

    Powered by Recipage