Today it turned stupidly hot, in the 90s. C’mon October! The rest of the country is cooling down but here on the West Coast we are going in the opposite direction for the next two or three days. All this complaining is an explanation as to why I made tuna salad and plopped it on top of a big bowl of salad. I refuse to run the AC this late in the year!

The salad is merely a kit salad from Taylor Farms. Steakhouse Wedge is our favorite. I added some walnut pieces for texture. My tuna salad consisted of solid white albacore packed in water, light mayo, diced celery, capers, sweet relish, and chopped parsley. Usually I make it half mayo and half plain Greek yogurt but since John was eating it I went the mayo only route. He made himself a sandwich for sandwich and salad dinner and I am sure he put even more mayonnaise on the bread.