I Eat This When It’s Too HOT To COOK | 2 Easy TUNA Salads!

When it’s too hot to cook, I rely on fresh, simple, and satisfying meals that come together in minutes. In this video I’m sharing two easy tuna salad ideas that are perfect for warm days, light lunches, or effortless dinners. The first salad is a fresh mix of zucchini, tomatoes, lettuce, mozzarella, corn, and tuna with a light herb vinaigrette. It’s crisp, colorful, and very filling without feeling heavy. The second salad is more Mediterranean-inspired, combining sweet bell peppers, olives, anchovies, mozzarella, and tuna with a slightly tangy and spicy dressing. It has a deeper, more savoury flavour and works beautifully as a full meal. Both recipes are flexible, quick, and perfect for using simple ingredients you probably already have in your kitchen. SALAD 1 *Ingredients:* Zucchini Cherry tomatoes or Piccadilly Lettuce leaves Red onion Mozzarella cheese Canned tuna Canned corn Parsley *Dressing:* Apple cider vinegar - 2 tbsp Olive oil - 4 tbsp White pepper Salt Oregano SALAD 2 *Ingredients:* Red, yellow, and green bell pepper - 50 g each Half a red onion Anchovy fillets in oil - 4 pieces A few cherry tomatoes or Piccadilly tomatoes A handful of black olives Mozzarella cheese Tuna fillet in oil *Dressing:* Olive oil - 3 tablespoons Apple cider vinegar - 1 tablespoon Salt White pepper Hot pepper (Peperoncino) Dried basil If you enjoy easy Mediterranean-style recipes, seasonal cooking ideas, and simple meals made from everyday ingredients, don’t forget to subscribe for more weekly recipes.