This weekend MM and I were on our own. My daughter flew up north to visit friends and I got to take care of Mother, Madison, Lily and Coco. Just us girls, by ourselves, with Lindaraxa to feed us.
Yesterday was a race against the clock to fertilize the azaleas and fumigate the roses before the storms came in the late afternoon. It was unusually hot and humid and, by noon, after a final sweep of the garage, I was ready for bed. But there was lunch to prepare for my mother has no help during the weekend and she does look forward to her meals. Usually my daughter pitches in, but this time I was flying solo.
I am telling you all this so you can appreciate how easy this recipe was to put together. I had all the ingredients on hand, including half a big jar of Italian roasted red peppers. I placed the salad on a plate in the freezer and a French rose in a bucket full of ice while I went upstairs to take a shower. By the time we sat down it was so cold MM asked when I had made it.
What makes this salad different and Mediterranean are not only the roasted red peppers, but the addition of capers and scallions to an everyday tuna salad. It may become the standard in this house when tomatoes are not available or out of season.
This recipe feeds four, which means we get to enjoy it for lunch again today!
Mediterranean Tuna Salad On Roasted Red Peppers
1 can white tuna, oil or water packed, drained
4 TB mayonnaise
2 celery stalks, peeled and finely chopped
4 hard boiled eggs
2 TB finely sliced scallions
1 to 2 TB drained capers
Black pepper to taste
Salt if needed
2 canned roasted red peppers, cut in half
Fresh parsley, chopped
Boil the eggs for 15 minutes and chill in an ice bath. In a bowl, mix the tuna, mayonnaise, celery, scallions and capers. Add the black pepper and one boiled egg, chopped. Taste for salt. You will find that you don't need any.
In a plate, open one red pepper half, add some tuna salad. Sprinkle with parsley on top, if using, and decorate each plate with the rest of the eggs, sliced.