Now that the celebration of our nation’s birth is at an end, I find myself staring at a ton of leftovers: half of a watermelon, tortilla corn chips, hamburger patties, cowboy beans, and pico de gallo. Do I want to eat this again tonight? Nope! I must confess I ate way too much of it last night and need a break from it or a way to reinvent it. Here are a couple of different uses of my leftovers. Feel free to share your inventive ways as well.
Pico de Gallo Tuna Salad
A typical tuna salad uses hard-boiled eggs, relish, and mayo. This one has tomato, onion, jalapeno, and cilantro.
1 packet or can of tuna packed in water
1/4 – 1/2 cup of leftover pico, depending upon your taste
2-3 Tbsp. light mayo
1-2 servings of leftover tortilla corn chip scoops
Mix pico, mayo, and tuna together. and scoop up with tortilla chips. Yes, it’s that easy! Dump, mix, eat!
For this next recipe, I had limes, onion, peppers, and cilantro leftover from the pico. I also had lots of watermelon and a mango. Viola! A sweet salsa was born. I served it over grilled pork chops with coconut rice. Surprisingly, all the flavors worked well together.
2 cups of peeled, seeded, & cubed watermelon
1 cup peeled, diced mango
1 jalapeno pepper, seeded, & minced
1/2 large diced sweet onion
1/2 cup fresh chopped cilantro
2 Tbsp. lime juice
1/2-3/4 tsp. salt, depending on personal taste
Stir ingredients together. Cover and chill one hour. Serve with fish or pork.