Tuesday, June 20, 2017

Ellie's Kitchen: Watermelon, Tuna and Feta Salad

     I made something both odd and amazing for dinner last night. Due to incoming thunderstorms, last night was hot, muggy, wet, sticky, one of those nights where ice cream sounds like a fabulous dinner. Being lactose intolerant and trying to lose some extra pounds, ice cream wasn't an option. (Well, not for me, anyway. The boys gladly would have partaken, I'm sure.) Perusing those handy magazines that Stop & Shop hands out, I came across a salad that looked good on paper, anyway. The fridge had enough leftovers where a disaster could be circumvented (and I live around the corner from a pizza joint.) The result? The two little boys made barfing sounds as soon as I put it on the table; my oldest son that hates tuna had 2 helpings and took the remaining leftovers to work for dinner, and the husband, that said it smelled great but looked weird also had 2 helpings. Verdict? Watermelon, Tuna, and Feta Salad is a hit. (Oldest boy also asked that the recipe be copied into his cookbook for future dinners.)


Watermelon, Tuna, and Feta Salad


 Ingredients:
1 lg. cucumber
1/4 cup red wine vinegar
2 (5 oz) cans water-packed tuna (I bought a 12 oz. can)
2 Tbsp extra virgin olive oil
1 (10 oz) pkg watermelon chunks
1 (.75 oz) pkg basil
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1 lemon

Directions:

  1. Halve the cucumber lengthwise and cut into slices. In a bowl, toss the cucumber with the vinegar. Season with salt (in moderation) and pepper to taste. Let marinade for 10 minutes.
  2. Drain the tuna and flake it with a fork. Drizzle it with1.5 tablespoons of olive oil, and season with pepper. Cut the watermelon chunks into smaller cubes. Remove stems from the basil and add it to the cucumbers. Next add the tuna, watermelon, olives, and feta. Drizzle the remaining half tablespoon of olive oil on the salad, and add the juice from the lemon. Toss and season to taste. Enjoy!
Watermelon, Tuna, and Feta Salad
serves 4
269 calories per serving

Ingredients:
1 cucumber
1 red onion
1/4 cup red wine vinegar
2 (5 oz) cans water-packed tuna
2 Tbsp extra virgin olive oil
1 (10 oz) pkg watermelon chunks
1 (.75 oz) pkg basil
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1 lemon

Directions:

  1. Halve the cucumber lengthwise and cut into slices. Halve and slice the onion. In a bowl, mix the cucumber and onion with the vinegar. Season with salt (in moderation) and pepper to taste. Let marinade for 10 minutes.
  2. Drain the tuna and flake it with a fork. Drizzle it with1.5 tablespoons of olive oil, and season with pepper. Cut the watermelon chunks into smaller cubes. Remove stems from the basil and add it to the cucumbers and onions. Next add the tuna, watermelon, olives, and feta. Drizzle the remaining half tablespoon of olive oil on the salad, and add the juice from the lemon. Toss and season to taste. Enjoy!
Image result for watermelon and feta salad with tuna


This article is sponsored by Giant Food.