We are in the middle of a heat wave, here in Seattle. No A/C, just a couple of floor fans, and it is very warm in the house. Not wanting to heat the house when making dinner yesterday I took a suggestion from the comments a while back on using canned tuna. I made a macaroni-tuna salad. It was very tasty, refreshing, and used the odd bits of this and that without feeling like a "leftover" meal.
To one can of tuna I added 2 ounces of cheddar, diced, 1 boiled egg, chopped, about 10 ounces of dry macaroni, cooked, 3 green onions, some lettuce and kale, the last of the green olives, 5 large cherry tomatoes, mayonnaise and lots of sweet pickle relish. I didn't have enough leafy greens to make beds under the salad, so I just chopped the greens and added them to the macaroni. It worked well. I prepared the salad early in the day and left it to chill until serving. No overheated kitchen for me!
Tonight, I'm making microwaved baked potatoes, topped with chopped, microwave-steamed kale, some diced ham and a cheese sauce. It should all go together quickly, and not create too much kitchen heat.
How about you? What are your favorite heat wave suppers?
