Light summer meal recipes include sandwiches, salads, pastas and soups. Most require little preparation time and are served cool for hot summer nights. Includes food editor’s tips, recipes for quick chicken dinners, results of a tuna taste-test and article on safety of pre-washed salads, the results of our tuna taste test.

Enjoy this Simple family Favorite Greek Tuna Salad (Tonosalata) in a sandwich with lettuce and tomato or on a bed of greens.
Ingredients:

• 1 can (6 ounces) chunk-tight tuna packed in water, drained
• 1/4 cup finery chopped celery
• 3 tablespoons tight mayonnaise
• 2 teaspoons fresh lemon juice
• 2 tablespoons capers
• 1/4 teaspoon freshly grated lemon peel
• baguette or other favorite bread

Method:
In small bowl, with fork, combine all ingredients except baguette. Stir in 2 tablespoons capers, chopped, and 1/4 teaspoon freshly grated lemon peel. Cover and refrigerate if not serving right away. Serve on a baguette if you like.

Original Greek Salad recipe yield: 1 1/4 cups or 2 main-dish servings

Each serving without bread: About 170 calories, 19 g protein, 2 g carbohydrate, 11 g total fat (3 g saturated), 30 mg cholesterol, 730 mg sodium.