Summer Tuna Salad Recipe

Even though today is the last day of August, summer in the south of Bosnia and Herzegovina is not coming to an end. Actually the days are still hot, but thankfully the nights are very enjoyable. The city is filled with people, from visitors to tourists and even though work has started again, it's quite a nice period in the year.

Today I want to share a very simple tuna salad, that is not only delicious, but that you can dress up in two ways, depending on your liking, making this either a gloriously indulging endeavor, or light evening snack.

Scroll down below for the salad recipe and the two dressing recipes.

click on the images for a bigger view

 Either way you make it, this is a very creamy salad, that can hold up well in the fridge.

 You can eat it just as it is, or as a side dish, to fish or chicken.

 On the night we made it I served it with some buttered pieces of bread that I toasted in the oven.

Summer Tuna Salad Recipe

The Salad
Note: All the measures here are totally optional. Put in as much or as little of each ingredient as you like. If you don't like something then leave it out or replace it.

- 3 small cans of tuna
- 4 small pickles, chopped
- 4 tablespoons of corn
- 1 tomato, finely chopped and deseeded
- A handful of cubed cheese of your liking (you can make it light by choosing a cheese that has less fat)
- 1 tablespoon of finely chopped parsley to spread on top

Combine everything in a bowl, except the parsley. Top with the dressing of your choosing and sprinkle with parsley.

You make both of the following dressings, by simply mixing the ingredients together.

Dressing 1

- 1/2 cup of mayonnaise
- 1 teaspoon of mustard
- 1 tablespoon of lemon juice

Dressing 2 (low in fat and calories)

- 1/2 cup of thick low-fat yogurt
- 1 teaspoon of mustard
- 1 tablespoon of Balsamic vinegar (aceto balsamico)

Thank you all for stopping by. Have a great Sunday and end of August! 

 See you back tomorrow for the start of a new travel photo series!