Labor Day

So, how was everybody’s Labor Day?  My husband, Karl, and I drove out early to Snoqualmie Pass and spent the morning exploring the Gold Creek Pond trail. The weather was perfect for the trip, clear and sunny. Songbirds were out in force, and every angle around that pond (POND! More like a LAKE!) yielded spectacular views, which we eagerly photographed!  Thanks to Bumbershoot (our local art and music festival held annually at the Seattle Center on Labor Day weekend), we virtually had the whole place to ourselves!  Karl said it was the most fun and fulfilling day he’d had so far this year! I was stoked to have found such a scenic trail that we hadn’t already hiked!

We’re still having warm weather here in Western Washington, and after a long, busy day the last thing many of us want to do is cook! Cool, crunchy salads with tons of flavor are the perfect ending to a day like this!
Here’s my Irish Soul Ultimate Tuna Salad;

Irish Soul Ultimate Tuna Salad

2 8oz cans fancy White Albacore tuna packed in oil, drained thoroughly
1 small Green Zebra heirloom tomato, seeds gently squeezed out and flesh diced
1 small Brandywine beefsteak tomato, seeds gently squeezed out and flesh diced
1 cup diced English cucumber (about ¼ of one, seeds scooped out)
½ bulb fresh fennel with fronds, chopped
2 medium sized scallions, chopped
¼ cup fresh flatleaf parsely, chopped
1 jumbo egg, room temp
juice and zest of 1 lemon
1 tb Mrs Dash Lemon Pepper seasoning
sea salt & fresh cracked pepper to taste
1 cup extra virgin olive oil
1 large head of butter lettuce, cleaned and pat-dried
sliced avocado, if desired
fresh sourdough rolls

Combine tuna, vegetables and parsely in a medium bowl. In a separate bowl, beat together egg, lemon juice/zest, salt, pepper, and Lemon Pepper while slowly drizzling olive oil. Mixture should be nice and thick when done. Fold gently into tuna mixture till fully incorporated. Chill and serve with butter lettuce and avocado slices on fresh sourdough rolls, with iced tea and plenty of lemon!