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Menu Plan for the week of July 12, 2013: Day 5 Recipes

Tuna Salad with Mozzarella and Tomato
Fresh Fruit

Cooking time:  20 minutes for menu          Cooking schedule: see below for instructions

      The only cooking involved is boiling the eggs.  Simple, mid-week dinner. This will use the rest of the mozzarella from Friday.

Tuna Salad with Mozzarella and Tomatoes   Preparation and cooking time: 20 minutes
    A cold salad can be just the thing for a hot summer evening.  Other than the eggs, nothing is cooked; just assemble and serve.  The small mozzarella balls are great for tossing with a salad; if you can't find them, just roughly chop half of a larger, whole mozzarella.

2 eggs, hard-boiled
1 avocado
9oz (270gr) tuna
10 - 12 small mozzarella balls
3/4 cup (3oz, 90gr)  cherry tomatoes
2 tbs fresh chives
handful fresh basil
enough lettuce for 2 main dish salads
White Balsamic Vinaigrette:
3 tbs good olive oil
1 tbs white Balsamic vinegar
1 tsp lemon juice
2 tsp Dijon-style mustard
1 clove garlic

Boil eggs.  Prepare lettuce, tear and put into a large salad bowl.  Open and drain tuna.  Cut mozzarella and tomatoes in half.   Remove pit from avocado and slice.  When eggs are done, cool, peel and cut into pieces. Tear large basil leaves.  Snip chives.
Make vinaigrette: Mince garlic.  Whisk vinegar, lemon juice, mustard and garlic together in small bowl.  Slowly whisk in oil until emulsified (thick and well combined).
To finish: Put lettuce, herbs in a salad bowl.  Add 2 - 3 tbs vinaigrette and toss well with to combine.  Taste, adjust.  Add tuna, tomatoes, eggs, mozzarella and avocado and toss gently.  Serve, extra dressing on the side.   

Fresh Fruit

Fresh seasonal fruit - melon, peaches, cherries

Cooking schedule: 20 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small bowl, whisk, small saucepan, salad bowl Cook eggs Prepare lettuce Make vinaigrette Open, drain tuna

Cut tomatoes, mozzarella in half Tear basil, snip chives Pit and slice avocado Peel eggs, cut into chunks Add bit of vinaigrette to lettuce and herbs, toss well Add remaining ingredients to lettuce, toss gently Serve, any remaining vinaigrette on the side Don't forget the fruit...

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By Katie Zeller

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