When the summer weather has made your kitchen stifling hot, that last thing you want to do is turn on your cooktop. GOOD NEWS! You don’t have to! In this week’s new series, Cooking in Summer Heat, we’re exploring ways to feed your family without melting.

One of the easiest no-cook dinners involves simple canned tuna, a staple in most pantries. Simply mix up your favorite tuna salad and serve it inside a fresh avocado sliced in half! Or nestle the tuna and avocado on top of a salad with fresh tomatoes. This high protein meal comes together quickly and offers easy clean up, as well!

Don’t have a favorite tuna salad recipe, you say? Don’t worry; we’ll share ours! While we typically recommend using your favorite condiments in a recipe, we have to take a moment to recommend Sir Kensington’s Mayo for this particular dish. The seasonings elevate the tuna salad to a new level that you can easily taste.

The Best Tuna Salad You’ll Ever Eat

1 6-oz can of your favorite tuna, drained
1/4 cup of your favorite mayonnaise (we prefer Sir Kensington’s)
3 stalks of celery, minced
2 dill pickle spears, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried chives
1/2 tsp dried dill weed
1/4 cup grated parmesan cheese
Freshly squeezed lemon juice

Combine all ingredients in a bowl and mix well. Spoon mixture into avocado halves or on top of a salad and serve with fresh veggies, like tomatoes and cucumbers.

TIP: This mixture also makes an incredible tuna melt! Simply spoon the mixture on a toasted piece of your favorite bread, top with more grated cheese (extra sharp cheddar is especially delicious!), and warm under the broiler of your oven until lightly browned and melted. Serve immediately.