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Menu Plan for Summer II: Week 10, Tuesday

Tuna Salad with Mustard Yogurt Dressing
Green Beans with Pesto

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

      What's summer without, at least one, 'Tuna Macaroni' salad.  This is a 2-salad dinner.

Tuna Pasta Salad with Mustard Yogurt Dressing

Total time: 25 minutes
     Using a yogurt based rather than mayonnaise based dressing keeps it healthy... but still creamy. 

 Ingredients: 

• 1 1/4 cup (4.2oz, 125gr) pasta,  whole wheat is nice
• 270gr (9oz) tuna, packed in water, drained
• 2 hard cooked eggs
• 2 tbs snipped chives
• 1/2 cup (2oz, 60gr)  feta cheese, crumbled
• 1 large, ripe tomato
• Mustard Yogurt Dressing:
• 1/2 cup (4oz, 120gr) Greek Yogurt
• 2 tbs whole grain mustard
• 1 tbs white balsamic vinegar
• 1 tbs good olive oil
• 1 tbs snipped chives
• 1 tbs snipped basil

 Instructions:

• Cook pasta according to package directions. 
• When done, drain and rinse lightly with cool water. 
• Hard cook eggs.
• Open and drain tuna. 
• Cut tomato into large chunks. 
• Make dressing: Whisk all ingredients together.  It will be quite thick.  
• Peel eggs and roughly chop. 
• Snip herbs.
• Add half of the dressing to the pasta and toss gently to coat. 
• Break up tuna and add to pasta along with the rest of the ingredients,  Toss lightly to combine.  Taste and add as much more dressing as desired. 
• Serve.

Green Beans with Pesto

Total time: 15 minutes
    Basil and beans are another classic pairing... So why not pesto and beans?  Make sure to use a good quality olive oil.

 Ingredients:

• 6oz (180gr) green beans
• 1 tbs good olive oil
• 1 tbs pesto

 Instructions:

• Top and tail beans... cut off the ends. 
• Cut into 1 1/2 inch lengths (4cm) or leave whole. 
• Bring a medium saucepan half full of water to a boil over high heat.  
• Add beans and blanch for 4 minutes, until crisp-tender. 
• Drain beans and immediately submerge in an equal amount of very cold water. 
• Drain again, spread out on paper towels and pat dry. 
• Mix olive oil and pesto in a medium bowl. 
• Add beans, toss to coat and refrigerate until ready to serve.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, whisk, pot / pasta, colander, medium saucepan, small saucepan with lid, medium bowl Put water on high heat for pasta Hard cook eggs Heat water for beans Top and tail beans, cut Blanch beans Refresh beans, spread out to dry

Cook pasta Mix pesto, oil for beans, add beans, chill Open tuna, drain Chop tomato Crumble feta Snip chives Make dressing Peel, chop eggs Drain pasta, rinse Assemble salad Serve all

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By Katie Zeller

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