Wednesday, August 5, 2009
Cool Eats for Hot Nights
The temperatures are rising in Michigan. Who wants to cook over a hot stove on a humid day? Not me.
My neighbor gave me more fresh romaine lettuce from their garden and I decided to create a version of Nicoise' salad.
It starts with a bed of romaine lettuce in 4 bowls. Place slices of 1 or 2 tomatoes and 1/4 cup jalapeno peppers on top of the romaine leaves. In a separate bowl combine 4 oz. of albacore tuna, 1/2 cup sliced fresh cucumber, 15 oz. can of rinsed black beans, and 1/2 cup sliced green olives. Mix 1/3 cup mayonnaise with a splash of red wine (I used Shiraz), a teaspoon or so of yellow mustard, 1-2 tablespoons fresh dill, 1/2 teaspoon black pepper, and a tablespoon of lemon juice. Stir the mayonnaise dressing with the tuna combination. Top each bed of lettuce with the tuna mixture.
It's cool and spicy and flavorful. Just the right amount of kick to a hot night.