Happy boiling hot Monday everybody! I don’t know about how it is where you live, but here in Dallas, Texas, it’s freaking HOT!! Leather-car-seat-causing-second-degree-burns-on-your-poor-exposed-legs-hot. Stay-inside-with-your-head-permanently-glued-to-the-inside-of-your-fridge-hot. So-hot-you-could-kill-for-a-one-way-ticket-to-the-North-Pole-or-somewhere-equally-as-gloriously-cold-hot…Well, you get the gist of our agony down here. So, with the record highs the past few days literally scorching my desire to eat anything too heavy or, for that matter, anything above room temp, I thought it was high time to make my go-to hot weather meal: Tuna “salad” with squash and beans. This is actually a tinkered-with adaptation of a meal we would have at my grandmother’s house in Cyprus on a weekly basis. As she didn’t have AC, this was one of my favorite meals to eat on those hot summer days. I have added my own personal twist to it with green onions, delicious cherry tomatoes, and my bright, lemony dressing, but the heart of the meal is the same. The best part? Not only is it filling and absolutely delicious, it’s super cost effective as well. Until these temps start dropping, I may be eating this meal multiple times a week! Enjoy, and STAY COOL FOLKS!!