You might have second thoughts about the combination of tuna and tomatoes but trust me, it is good.  Deli macaroni salad is the quick and easy base for this recipe.  When it is on sale for $1.00 a pound, it can be a real bargain.  Adding canned tuna and fresh chopped tomatoes with some seasonings makes this a delicious entree for lunch or supper.   Feel free to get creative and add other fresh vegetables like chopped cucumbers or celery if you like.  Serve with your favorite green salad and you have a complete meal. 

1    pound deli macaroni salad
2 -  5 oz. cans tuna, drained (I like light albacore)
1 1/4  teaspoons  dried dill or 1 1/3 tablespoons  fresh dill, chopped plus extra for garnish
1/2  teaspoon lemon pepper seasoning
1/4  teaspoon garlic salt
1      medium tomato cored and chopped, (about 1 cup)

In a medium bowl, combine macaroni salad, tuna, dill, lemon pepper seasoning and garlic salt.  Mix well.  Gently fold in tomatoes.  Garnish with additional dill when serving.  Makes about 3 cups or 3-4 servings.  Enjoy!

Growing up,  I  remember a version of this recipe during the summer.  It was very light and refreshing with the delicious combination of crunchy celery, toasted walnuts, tuna, sweet grapes and cantaloupe. I have always liked it and made it recently with seasonal cantaloupe and grapes on sale.  This works well for a light supper or lunch.  There is no hot oven or stove to contend with and it goes together quickly.  It is even something that you can prep separately and assemble just before serving to save time.

2  -  5 oz. cans white tuna, drained
1/4  cup chopped celery
1/4  cup toasted walnut pieces
1/2  cup green grapes
1/4  cup mayonnaise or salad dressing
1/4  teaspoon onion powder
1/4  teaspoon salt
1   small to medium cantaloupe, seeded, peeled and quartered  (If using a large cantaloupe, cut into 6 wedges using the remaining 2 wedges for another use.)

Combine tuna, celery, walnut pieces, green grapes, mayonnaise, onion powder, and salt in medium bowl. Mix until combined.  Divide between 4 cantaloupe wedges and serve.  Makes 4 servings.  Enjoy! 

Ok, you might be saying what a combination, but I am telling you, the sweet and spicy flavors are quite tasty. Right now, fish fillets are on sale because of Lent, canned black beans, although usually reasonable, are on sale as well. We can’t forget those mangoes that are $1.00. This time saving recipe goes together quickly, is light and refreshing. It also offers a bit of variety to everyday cooking. I hope you like it!

24  ounces of thawed cod fillets (or your favorite white fish)* to make 4 servings
Non-stick pan spray or melted butter
Your favorite spicy seasoning blend

Black Bean Mango Salsa

1 – 15 oz. can black beans, rinsed and drained
1  mango, diced
2  tablespoons chopped red onion
2  tablespoons lime juice
2  tablespoons freshly chopped cilantro
1/4  teaspoon garlic powder or 1 clove garlic, minced
1/4  teaspoon each ground cumin and chili powder
1/2  teaspoon salt
1  teaspoon of your favorite spicy seasoning blend (or more if you like)

Preheat oven to 425 F, place cod fillets on a lightly oiled baking sheet and spray with pan spray or brush with melted butter. Season cod fillets with your favorite spicy seasoning blend using as much as you like. Bake fish for 11-14 minutes or until cod is 145 F the center. (Please note that cooking time may vary with different ovens. *If using a different white fish, bake according to package directions.) While the fish is baking, combine all salsa ingredients and blend well. Serve with the spicy fish. Makes 4 servings. Enjoy!

Mango Prep Tip:  Mangoes typically have to ripen after purchasing. When they are ready, they will be slightly soft and the stem end will have a sweet scent. To seed, place the mango upright on a cutting board and slice through the flesh slightly off center, curving around the seed. Repeat with the other side. To easily dice, place skin side down on cutting board, score the flesh in a checkerboard pattern being careful not to cut through the skin. Gently push the skin side in the center to expose the cubes and cut the flesh away from the peel.

Fish Cooking Tip: Cooking fish can be tricky, we worry that it isn’t done enough and we may very well know what it tastes like when it is over cooked and tough. I have always used a thermometer with fish to confirm the doneness at 145 F in the center. It takes the guess work out of it.

Growing up in the sixties and seventies, one regular meal at our house was tuna noodle casserole. I used to make this while my mom worked and have fond memories of this dish. Great comfort food. It required a fair amount of prep of the ingredients and then baking. It’s great when there is time, but this version is quick, easy and economical. Canned tuna and boxed mac and cheese are frequently available at bargain prices. They tend to be staples in many pantries and can be purchased organically as well. Since we all need a little comfort now and then, I hope you enjoy this recipe.

1 - 6 to 7.25 oz. box of macaroni and cheese dinner, prepared according to package directions
1  cup (4 oz.) shredded cheddar cheese *
1/3  cup milk
1/4  teaspoon each garlic powder and onion powder
1/4  teaspoon salt
2 – 6 oz. cans tuna, drained
1/2  cup frozen peas

Once the mac and cheese is prepared, stir in remaining ingredients and heat through until cheese is melted. Makes 4 Servings. Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge (one slice typically weighs 3/4  to 1  ounce ).

During the lenten season in the spring, fish and seafood are always on sale. We can purchase them fresh or frozen. With these great discounts, having a tasty dinner can fit any budget. This recipe is quick and easy not to mention delicious…

4  salmon fillets, 6 ounces each
2  tablespoons olive oil or melted butter
Lemon Pepper Seasoning

Pineapple Salsa

1  20 oz. can pineapple tidbits, drained (or 1 1/2 cups fresh pineapple tidbits)
1/2  cup chopped red or green pepper
1/4  cup chopped red onion
1/2  cup coarsely chopped fresh cilantro
2  tablespoons lime juice
3  drops of your favorite hot sauce
1/4  teaspoon salt or more if you like

Combine all ingredients for the pineapple salsa in a bowl and allow to sit for flavors to blend while the salmon is cooking.

The salmon can be broiled or grilled, whatever you prefer. To broil, set your broiler to high and place the oven rack on the highest shelf for 3-4 inches from the broiler. Place salmon on a baking tray and brush with olive oil or butter. Sprinkle with lemon pepper seasoning. For thawed salmon, broil 3-4 minutes on each side or until 145 F. in the center. For frozen salmon, broil 5-6 minutes on each side or until 140 F. in the center. If grilling, preheat the grill to medium high. Thawed salmon works best on the grill and will take about 2-3 minutes per side or until 145 F. in the center. Makes 4 Servings. Enjoy!

Cooking Tip: Cooking fish can be tricky, we worry that it isn’t done enough and we may very well know what it tastes like when it is over cooked and tough. I have always used a thermometer with fish to confirm the doneness at 145 F in the center. It takes the guess work out of it. If you like your salmon cooked to medium rare (120 F), as many people do, you can get sushi grade salmon, although it is more expensive. Whatever your tastes, be rest assured, once you master the preparation technique, you’ll be enjoying all types of wonderful seafood meals.