And, while I love, love, love warm, comforting soups and casseroles, I am more than ready for summer fare. My body (and taste buds) are craving lighter, fresher menu options. Kabobs on the grill. Slices of juicy, red watermelon. Sweet tea with hoards of ice and lots of lemon slices. Fresh, crisp salads piled high with homegrown veggies from my mother-in-law's garden. Refrigerator pickles. And, tuna salad lettuce wraps.
I often make "elevated" tuna salad in the summer, but detour around the bread and instead, use lettuce. Sometimes I simply top a bed of lettuce or spinach with this tuna salad - and eat it with a fork. Other times (as was the case yesterday), I use lettuce as the vehicle to get this tasty tuna concoction into my mouth. I adore the crispness that comes along with using lettuce.
Please know that this is not a mayo-based tuna salad. I simply dress this with olive oil and freshly-squeezed lemon juice. This is a light, refreshing version of your childhood tuna salad. (If you feel like you need to have that creaminess that comes along with using mayo, you could certainly add a little bit in to the mixture. A dollop of Greek yogurt would work well, too.)
Preparing and devouring this probably would have done the trick of bringing springtime to my world yesterday had it not been for the fact that I had to eat it curled up next to the fire, covered with a blanket and looking out at flurries of snowflakes. It was worth the try, however, and yielded a delicious outcome that became my lunch. (Can't win 'em all.)
Yields 2 servings.
