I can vividly remember picnics at the park with my mom and sisters when I was younger. My mom would pack a basket full of tuna fish sandwiches, fruit and snacks for us. We would enjoy our picnic either at a picnic table or on a blanket under a tree. It was such a fun experience to eat outside.
I still enjoy eating outdoors and I love sharing my childhood experience of picnics with my son. I prepared a fun picnic for my son, husband and I on a blanket under a big maple tree in front of our house. We had all kinds of delicious foods to eat.
Of course I made a tuna salad but with my own twist by adding diced cucumbers and dill. I then stuffed roasted sweet peppers with the creamy dill tuna salad. Chicken salad which is also a favorite of mine was dressed differently this time. Instead of mayonnaise, I tossed shredded chicken with spinach and basil pesto. I topped the pesto chicken salad with strawberry slices and toasted pecans. It is delicious served over greens or on bread.
In the summer, I crave fresh juicy fruit so I lined a tin/wooden tray with ice and pineapple slices and strawberries. To wash it all down, I made a delicious fruity strawberry lemonade. My son especially loved the lemonade.
I encourage you to make memories with your kids this summer. It can even be something simple as having a picnic in your yard. And remember to #flavorup your summer with Pure Flavor vegetables.
Dill Tuna Salad
Print RecipeIngredients
- 2 (5-ounce) cans tuna in water, drained
- 4 tablespoons mayonnaise
- 3/4 teaspoon fresh lemon juice
- 3/8 teaspoon finely chopped fresh dill
- 1/8 teaspoon cracked black pepper
- Fine sea salt, to taste
- 3 tablespoons very finely chopped cucumber
- 2 large hard-boiled eggs, finely grated
Instructions
1
To make the salad, in a medium bowl mix together the tuna, mayonnaise, lemon juice, dill, and pepper. Add the salt, to taste. Fold in the cucumber and eggs, and serve or chill until ready to serve.
2
To serve stuffed in the peppers, make a slit in the peppers lengthwise.
3
Carefully remove the seeds. Transfer the peppers to a serving plate, and spoon some of the salad into each pepper.
Notes
Recipe featured in New Southern Table cookbook.
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