Cucumber and Tuna Salad Bites

Enjoy my Cucumber and Tuna Salad Bites as a refreshing appetizer, picnic dinner or light afternoon lunch. If you keep your pantry and fridge stocked with tuna, olive tapenade and yogurt, you can whip up a quick batch of these whenever you have fresh cucumbers in your CSA or growing in your garden. I have enjoyed many delicious cucumbers from Sustainable Harvest Farm in our weekly produce share this summer and this has been one of my favorite ways to enjoy them.

Ingredients:
1 (4 ounce) can solid white, no salt-added, Albacore tuna in water
2 tablespoons plain non-fat Greek yogurt
2 tablespoons mayonnaise
2 tablespoons olive tapenade
¼ teaspoon salt
1 large cucumbers, sliced

Directions:

  1. Drain tuna and flake with a fork in a medium bowl.
  2. Add yogurt, mayonnaise, olive tapenade and salt. Stir to evenly combine.
  3. Use a small ice cream scoop or spoon to add dollops of tuna salad on each slice of cucumber.

Summer Fruit and Vegetable Salad

This salad tastes as splendid as a beautiful summer day feels, with sweet melon, refreshing cucumbers and juicy cherry tomatoes. Freshly chopped produce this time of year is delicious served uncooked and the combinations are endless. The addition of cantaloupe takes this salad from simple to spectacular. It is a great dish to pack for a picnic or enjoy at home along with grilled chicken on the patio.

Ingredients:
½ medium cantaloupe, peeled, seeded and cubed
2 medium cucumbers, sliced
1 pint cherry tomatoes
½ small red onion or 1 medium shallot, thinly sliced
⅓ cup crumbled feta cheese
salt and pepper
olive oil
balsamic vinegar

Directions:

  1. Combine equal amounts of cantaloupe cubes, cucumber slices, cherry tomatoes and red onion or shallot on small salad plates.
  2. Top with feta cheese, a pinch of salt and pepper and drizzle lightly with olive oil and balsamic vinegar.

Servings: 4