Neglected bottles and jars of various levels of fullness lurk in the crevices, studding the door of the fridge and hiding behind leftovers.

Store-bought salad dressing.

When it comes to salad, I generally take an oil and vinegar approach; however, the fridge at Blue House always houses ranch, along with random salad dressings that made their way home based on impulse, a sale, or whimsy.  Often these entities are the silent culprit when my fridge is busting at the seams and I can’t find room for anything else.

So.

This situation begs the question of what to do with leftover dressing, besides just putting it on lettuce or throwing it out.

As someone who never makes tuna salad with mayonnaise (and never has mayonnaise) the following is a natural result.

1 Large Can of Albacore Tuna in Water, 12 oz., Drained
½ Cup Leftover Salad Dressing (The measurement is arbitrary, I used what was left of a store-bought creamy Avocado Poblano dressing)
1-2 Tbs. Minced Onion
1-2 Tsp. Minced  Parsley
2 Cloves of Garlic, Minced
½ Tsp. Cumin
½ Tsp. Paprika
½ Tsp. Black Pepper
1 Boiled Egg

For Serving:
Favorite Wraps
Grated Pepper Jack Cheese
Fresh Spinach

Drain the tuna and if you are like me, let your pup have the tuna water

Add the tuna, dressing, onion, parsley, and garlic

Add seasonings to taste
Mash in the boiled egg along with the rest of the flavors

Pack in containers and tote to the beach for a simple picnic.

Watermelon makes a great side. Don’t forget water, napkins, and some boogie boards!