Welcome back to our table as we begin the twenty-first year of blogging about cooking, food, recipes, and related topics! It also happens to be the 250th Independence Day here in the US and a heat dome is brutally punishing a lot of the nation! I hope everyone is staying safe, cool, and hydrated!
What’s for Dinner?is a Saturday evening get-together where friends share recipes, talk about good food and help others answer culinary questions. We also have a handy post with links from our archives here:Master Index 2014-2025
We welcome you to our virtual table every Saturday evening 4:30 PT/7:30 ET. If you would like to write a post for an upcoming date just send a message to ninkasi23!
Here in the Pacific Northwest our temps are forecast to be high 80s-low 90s so not terribly hot for us. We are still in severe drought so I worry those random explodey things will start fires around town (my kittehs seem to get curious instead of scared! Go figure 🤷🏼♀️) . Sigh, guess the FD and PD will have a busy weekend. But enough about the weather; you came here looking for food content, no?
So that title image is what I made for dinner last night. I have made various frittata so when I saw the recipe come up in my smitten kitchen newsletter I added it to my queue of things to make. This is mostly stovetop with a finish under the broiler
The last few weeks have seen lots of salads and potluck dishes so it seems appropriate to include one that is fairly easy to throw together on a hot day
from Sheila Lukin’s Tencookbook
INGREDIENTS:
- 2 cups cubed French bread (1/2-inch pieces)
- 2 6-ounce cans tuna packed in oil, drained
- 1/4 small red onion, slivered lengthwise
- 2 ripe tomatoes, cut into 1/2-inch cubes
- 1/2 cup coarsely torn fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons red wine vinegar
- slat and freshly ground black pepper, to taste
DIRECTIONS:
- Preheat the oven to 350F. Spread the bread cubes on a baking sheet and bake in the oven, tossing them once, until toasted, about 20 minutes. Set them aside. (To minimize the oven heat you could do this the night before or early in the morning!)
- Place the tuna in a bowl and break it apart into large chunks. (Don‘t mash it – just separate it into bite-size pieces.) Pull the onion slivers apart and add them to the tuna, along with the tomatoes, basil, oil, vinegar, and salt and pepper.
- Just before serving, toss in the bread cubes. Divide the salad among six plates, and serve.
- Yield: 6 servings.
We do not have any plans for 4th of July tonight so I am planning on making something that really celebrates summertime and that is a grilled cheese with tomato and bacon. No tomatoes from my patio garden yet but I got some good ones from the store this week
I am also planning on making another smitten kitchen recipe this weekend that is a summer squash gratinwith a fresh herb salsa verde
I have made it before and it is really good but not quite a main dish so I am going to make some simple breaded chicken cutlets following a recipe from America’s Test Kitchen
What are you all making or eating tonight? Are you celebrating or hiding away from the noise and crowds? Let us know in the comments! And thank you for stopping by!
