This past weekend it was hot outside and I had no desire to turn on my stove, so I tried a no cook meal for lunch. I had just stocked up on fruits and veggies and wanted to utilize them in some way. On my way home from the store, I heard on the radio a commercial of someone saying they tried tuna with avocado and I thought to myself, that sounds really good. So I got all my veggies out, plus a couple cans of tuna and Mayo with Olive Oil (very good) and figured I'd just go for it.
Tuna, Mayo w/ Olive Oil, Carrot, Roma Tomato, Avocado, Cucumber, Romaine Lettuce
The seasonings I wanted to use.
Onion and Garlic Powder, Kosher Salt, Ground Black Pepper
I added about half teaspoon of each to my drained tuna (actually two cans of tuna). When I freestyle like this, I don't really use measurements, just eyeball it.
Chopped half a Roma tomato, peeled half of a large carrot, and diced about 1/3 cup of cucumber.
Add all the veggies to the seasoned tuna mixture.
Add a heaping tablespoon of the Mayo with Olive Oil.
Mix until well blended.
Add one sliced Avocado.
Clean, rinse, dry one stalk of the Romaine Lettuce, chop and plate.
I plated half of the chopped lettuce and used half of the tuna salad for one serving. So this recipe is enough for two servings.
Such a refreshing, healthy and yummy lunch. 
And then later that Saturday evening when it cooled down I made a Peach Cake. I got the recipe from Food Network, it's Ina Garten's (Barefoot Contessa) and it was delish! I had a scoop of Mango Sorbet with it. And I must confess I had another piece after this one, it was that good. Served warm is the best way to enjoy it.
And this is where I enjoyed my meal, on my new white dining table I had been stalking from CB2 for a long time. I love it, especially against the black chairs I already had. Hope you enjoyed my weekend in pictures. Any questions, feel free to leave them in the comments sections.