Beach Day

A close friend and I drove her monster truck down to Pensacola to visit with friends at her spot on the beach. We were planning on a day spent in the sun, near the gulf, with our feet in the sand. We managed to make it to the beach, chairs in hand and with cooler. The wind and waves rolled in.  We popped a top. The summer heat cooled off, which felt just right.

A cold beer is required for sitting on beach with sand in your toes. Nor is a day at the beach complete without snacks to enjoy. Tuna Salad with a Zing is the perfect packable snack to eat in a beach chair. Served in individual containers, it is easy to handle. The Tuna Salad with a zing, hit the spot.

The thunder rumbled over the noise of the surf crashing. The lightning flashed off in the distance as a sign. We didn’t need Bill Engvall making an announcement. We retreated to the condo. Our little group made it to the balcony to watch Mother Nature’s display.

Thunder, wind and rain all blew through as we drink margarita’s, told tales and ate healthy food. The healthy food part is a tall tale. We managed to make a bag of chips and salsa disappear. Along with trail mix and the remaining tuna. Our hostess kept the margarita’s coming. Pete the Cat, kept an eye on us. Or maybe it was the tuna that he was watching?

We spent the afternoon on the balcony watching the wind, rain and surf with friends. It was not part of the plan. It was a good relaxing day. The next time that you need a packable lunch, try Tuna Salad with a Zing.

Tuna Salad with a Zing
Serves 2-3

Ingredients

4 eggs boiled & chopped
1/2 cup mayonnaise
2 tsp caper berries, chopped or capers
1 tsp parsley
1/4 tsp dill weed
1 Tbsp onion, chopped very fine
1/2 cup celery, chopped
1 tsp dijon mustard
1 tsp lemon juice, fresh squeezed
2 cans albacore tuna, drained
sprinkle cayenne

Place eggs in pot covered with water. Cook on high heat until water is boiling. Turn off heat and cover with lid for 10 minutes. Pour out hot water and replace with cool water. Peel and chop eggs.

In medium bowl, add chopped eggs, mayo, caperberries, parsley,  dill weed, onion and celery. Stir well and combine with remaining ingredients. With a fork, break up tuna as needed. Sprinkle with cayenne and stir well. Taste and adjust cayenne and add pepper as needed.

Serve with crackers or on bread as sandwich.

Note: This tuna salad may also be served on a bed of fresh tomato slices.