Tuesday, May 25, 2010
Heat Wave and Val O'Farrell's Tuna Salad
My dinner tonight was not even that fancy. I popped some light microwave popcorn and Katie later offered me a slice of Paul Newman frozen cheese pizza. It's not the protein-packed dinner I've become used to since I started the exercise study four weeks ago. There is no energy for cooking anything tonight! I will drink my protein shake and sip some ice water, and fondly remember the summer tuna salad my father used to make. I'll plan to make that another night, when the heat hasn't zapped all my energy!
Here's to a good night's sleep (let's hope!).
Val O'Farrell's Tuna Salad
1 head iceberg lettuce, cleaned and shredded
a few radishes, sliced
2 cans Chicken of the Sea Solid White Tuna
Good Season's Italian Dressing, made according to package directions (use the free cruet!)
Assemble salad with lettuce, tomato, and radishes. Divide into single servings. Drain tuna and mix with desired amount of mayonnaise. Divide in portions on top of salad .
Mix up the Good Seasons. Give it a shake. Drizzle over scoops of tuna on top of salad mixture.
Welcome to summer!