It’s been unbelievably warm here, so we’ve still been rocking cold salads and grilling. If we hadn’t closed up the pool a few weeks ago I’d be tempted to pull out the big floaty and work from the pool. For a change of pace, I thought I’d post a few tasty recipes that I’ve made this week and maybe they’ll inspire some of you. I’ll finish the road trip story …later.

We’re all about high protein foods around here, so these are pretty light and fit. If you try any of the recipes, let me know what you think!

Tuna Melts with Avocado
Cooking Light – JUNE 2011

2 1/2 tablespoons olive oil
2 tablespoons thinly sliced shallots
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (6-ounce) can solid white tuna in water, drained and flaked
1 1/2 tablespoons fresh lemon juice
1 avocado
1 cup cherry tomatoes, quartered
1/3 cup shredded Swiss cheese
2 (6-ounce) pieces French bread, halved lengthwise and toasted

Preparation
1. Preheat broiler to high.
2. Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.

Mediterranean Tuna Salad
Serves 4 (or just Luke)

1 large can (12 ounces) water-packed solid albacore tuna, drained
1 celery stalk, diced (1/2 cup), leaves reserved (1/4 cup)
1 strip (1 1/2 inches) lemon zest, thinly sliced
3 tablespoons fresh lemon juice (from 2 to 3 lemons)
3 tablespoons almonds, toasted and coarsely chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 tablespoons drained brine-packed capers, rinsed and coarsely chopped
Coarse salt and freshly ground pepper
1/4 cup dill sprigs
8 ounces mixed salad greens
4 slices multigrain bread, halved and toasted (Costco has the best freshly baked whole grain bread in the bakery section)

Egg salad w/ greek yogurt

2 tablespoons Greek yogurt
1 tablespoon chopped fresh dill (I used dried)
1 tablespoon chopped fresh chives
1 teaspoon or so dijon mustard
A sprinkle of cayenne
Salt and pepper to taste
4 large eggs, hard cooked and cooled

I didn’t really follow a recipe, so depending on your tastes you could also add celery for some crunch, squirt of lemon juice, and/or a bit of garlic or onion. To hard boil eggs… put the eggs in a pot and cover with water. Place over high heat and bring the water to a rolling boil, and then turn off the burner and let sit for 10 minutes. Dump the hot water and give the eggs an ice bath, which will keep the yokes from turning green.