Summer Is Not Summer Without Tuna Salad

Tuna peach basil salad makes a light summer meal. (Cat Rooney/Epoch Times)

What is summer without tuna salad?

When making a tuna salad, the tuna needs to hold its flavor when combined with other ingredients. In these recipes, it still shines among additions of white beans, lots of cherry tomatoes, bits of fresh peaches, and a mayo-mustard spread.

Different-colored cherry tomatoes and herbs make for an appealing and attractive salad. Add biscuits or multi-grain rolls and you have a complete, no-cook meal. Alternatively, take small Italian bread loaves and scoop out the centers for creative tuna salad bread bowls.

Tuna, White Bean, and Cherry Tomato Salad

Serves 4

• 1 small red onion, chopped
• 2 cups cherry tomatoes
• 1 (8-ounce) can organic Great Northern White beans, drained
• 2 (6-ounce) cans tuna
• 2 tablespoons fruit-flavored vinegar, red wine vinegar, or rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh basil, chopped or cut with herb scissors
• 1/4 cup fresh parsley, chopped or cut with herb scissors
• Salt and freshly ground pepper, to taste

Toss all ingredients together. Place on top of a bed of shredded leaf lettuce or baby arugula. Serve with biscuits or dinner rolls.

Tuna and Peach Bread Bowl Salad

Serves 4

For the tuna salad:

• 2 peaches, peeled and chopped (including the juices)
• 2 (6-ounce) cans tuna
• 1/2 cup slivered almonds
• 2 tablespoons fruit-flavored balsamic vinegar or red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon powdered ginger
• Fresh basil, cut into ribbons, to taste
• Salt and freshly ground pepper, to taste

To assemble:

• 1/4 cup mayonnaise
• 1/4 cup deli-style mustard
• 2 small (9-inch) Italian bread loaves, or other bread of choice

In a medium bowl, mix together all ingredients for the tuna salad and set aside.

In a small bowl, prepare the mayo-mustard spread by combining the mayonnaise and mustard.

Cut the Italian bread in half, length-wise, and scoop out most of the bread from each half. Tear or cut the removed bread into bite-sized pieces, lightly dip one end of each piece in the mayo-mustard spread, and set aside.

Drain the tuna salad of any liquid that settled at the bottom of the bowl. Stir the bread pieces into the prepared tuna salad. Spread the mayo-mustard mix in the scooped out loaf halves and fill with the tuna salad. Serve immediately.