What’s for Supper?

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Summer has been moving by fast this year, and I hope everyone has been enjoying farm fresh fruits and veggies and grilling out as much as possible. I have been frequenting Holcomb Farm and The Garlic Farm to get the flavorful ingredients for wonderful tomato salads and vegetable dishes. If you haven’t been to either of these farms they are worth checking out. They are both located on Simsbury Road in West Granby. You will find beautiful produce at both farms and the fun of cutting your own zinnias at The Garlic Farm.

One of my favorite light dinners is a Mediterranean Tuna salad. I make this all year long but farm fresh ingredients in summer make it even better. It is easy to prepare and you can even make it a day ahead to let the flavors meld.

This recipe is a hit wherever I take it; I hope you enjoy it too. Buon Appetito!



¼ cup mayonnaise

2 TBSP lemon juice

2- 6 oz. cans of tuna

½ cup roasted red peppers- diced

10 or so Kalamata (black) olives- diced

1 stalk of celery- diced

2 TBSP red onion- diced

1 large or 2 medium tomatoes, whatever color you like- chopped

½ of a cucumber- diced

Drizzle of olive oil (if you are using Tuna in water, not necessary if using tuna in oil)

Salt and Pepper (to taste)

Directions: Whisk mayonnaise and lemon juice together. Add the veggies, oil, and salt/pepper- mix together. Add the cans of tuna (make sure to drain them first). Mix well and serve over mixed greens or in a sandwich (it is also delicious scooped up on a potato chip or a hearty cracker)