Grilled Tuna Salad with Late Summer Vegetables and Spicy Lemon-Basil Vinaigrette

I'm not sure there's anything like a summer salad that appears to be a Niçoise-Caprese mix.  It's the best of summer flavors combined and makes you feel as if you're in Italy and France at the same time.  Especially if you've added grilled eggplant and zucchini along with a lemon-basil vinaigrette.

I never pass the fish and seafood in the store without seeing if something's on the fire sale.  $9 OFF a pound is a fire sale for fresh tuna.  It means they have to get rid of it that day, preferably immediately. I'm willing to eat that tuna. I'm happy to run home and cook it straight away.  Here's what I did with it,which was all dependent on what I had in the fridge and on the counter after a visit to the market at the Capitol in Saint Paul:

Ina Fridays -- Main Courses -- Israeli Couscous & Tuna Salad

   I'm going on vacation after this post. The blog is going with me.  See you late June! 

If you weren't up for a new tuna salad, this full-of-flavor high-five salad from Ina Garten's newest book BAREFOOT CONTESSA:  FOOLPROOF; RECIPES YOU CAN TRUST, might make you change your mind.  Made from a good many pantry ingredients (canned tuna, Israeli couscous, roasted tomatoes, olive oil) plus a short list of freshly-purchased ones (oil-cured olives, lemon, herbs), this meal comes together in about fifteen easy minutes.  While the couscous cooks, you're doing a bit of chopping; by the time the couscous is done, you're mixing up and serving.

Great for a hot night on the patio, you could stir this up in the morning before the heat begins--or even the night before.  Pop it in the frig and you're all set.  Leftovers are perfect for lunches.

Tuna Salad Quesadillas - A Recipe in a Title

Tuna Salad Quesadillas -- a Recipe in a Title

 If you read both blogs regularly, you'll be starting to feel like I'm hooked on this sort of salad.  In fact, I'm not.