Recipe: My Delicious Mediterranean Tuna-Bean Salad is Another Ideal Light, Make-Ahead Summer Meal!

My Mediterranean Tuna-Bean Salad is no-work, delicious, cool when it's hot, and can free up a summer day!

Instead of being cooped up in your kitchen around a hot stove cooking, I have a wonderful light meal that you can use also as a side dish that is perfect to make ahead and enjoy later with fresh vegetables. Another nice thing about my recipe is that it is perfect to take with you for a lunch at work. 

My Mediterranean Tuna-Bean Salad is easy, protein packed with hardly any fat while being absolutely delicious and bursting with flavor from sweet Vidalia onions, oregano, a little garlic, lemon juice, and red wine vinegar flattering tuna and white beans.  

Recipe: You Might Want to Try My Easy Tuna Salad for a Cool Meal Solution When the Temperatures Heat Up!

My Easy Tuna Salad

The warmer the weather gets, the less that you want to be stuck inside the house around a hot stove cooking.  With the recipe that I am sharing with you today, you can make ahead a delicious and cool, main dish salad with hardly much effort to enjoy later while you take advantage of beautiful weather.

Basically, the only work involved is boiling up your eggs and macaroni and chopping the onion and celery. What more could a busy woman ask?

My Easy Tuna Salad comes to life thanks to the tasty combination of just a little soy sauce and red wine vinegar to your basic salad dressing along with green beans, onions and celery among its ingredients.   A few tablespoons of milk help keep the mix moist without the need for lubricating the salad with more salad dressing.

Recipe: My Cheesy Tuna-Rice Casserole Is Economical, Low-Calorie and So Tasty!

My Cheesy Tuna-Rice Casserole is so delicious without giving you that overstuffed feeling.

Tuna fish is very wonderful to keep in your pantry since it is so economical as well as versatile to cook with. You can so do much with a can or two. One of my favorite recipes is for this delicious casserole that has a velvety cheese sauce along with cooked rice and tuna for a far richer taste than actual calories per serving. 

Another reason I love this recipe is because it is an easy one.  You can also prepare this dish ahead of time and keep in the refrigerator until ready to pop into your oven.   

I can’t imagine a better winning combination that delicious results and ease of preparation.  I hope you agree with me and try this recipe because even non tuna lovers will flock to table once it’s time to serve.


My Cheesy Tuna-Rice Casserole

2 cans (5-oz.) chunk light tuna (packed in water)
1-1/2 cups of cooked rice
½ cup fat-free shredded Cheddar cheese
12 oz. can of evaporated skim milk
½ teaspoon of salt
1/4 teaspoon of black pepper
½ teaspoon of curry powder
1/4 cup of fat-free shredded Mozzarella or Provolone cheese
1 large egg 

Mix the tuna, cooked rice, cheese, salt, pepper, and curry powder together in your bowl.

In another mixing bowl, take a whisk or fork and beat the egg with the milk.

Add the beaten milk mixture and combine it with the tuna ingredients and turn out into a well-greased 1-quart casserole.

Bake in a 350-degree oven for about 45 minutes or until you insert a toothpick or slender knife to see if anything sticks.

ENJOY!