Tuna Salad Sandwich & Chilled Edamame Soup
J likes tuna salad, so we make it occasionally, especially when we have good-quality canned tuna. This time we had plenty of fresh herbs in our garden: parsley, tarragon, and chive as well as good tuna - a reasonable reason to make tuna salad.
Mix with minced these herbs, minced red onion (I forgot to buy some shallots...), Dijon mustard, a little of mayo, and generous freshly ground black pepper; and then serve with sliced summer tomatoes, the right-time-to-eat-avocado, tender iceberg lettuce, and Kalamata olives on my freshly-baked, fluffy bread. It became a jumbo sandwich, but so good to empty our plates quickly.
The chilled Edamame soup was a pleasant stater as well as a break. This soybean-power soup was actually my quick invention.
Chilled Edamame Soup
MAKES 2 cups
1 tbs butter
1/2 onion, finely chopped
1/2 cup cooked edamame
1/2 cup frozen green pea
1 cup soymilk
water
fresh ground black pepper
salt
1. Saute onion with butter until soften
2. Add edamame, green pea, soymilk, bring to boil, reduce heat, simmer for 10 min
3. Puree the soup, taste with black pepper and salt, adjust the thickness with water, reheat for 5 min
4. Chill in the refrigerator
