Sometimes it’s just too hot to cook. That’s when having a good imagination can come to the rescue.

Tuna salad and egg salad are two creations that I can remember Mom fixing when the thermometer pushed above 80 and close to 90, especially since we didn’t have central air conditioning. A nice sandwich of either of those always was satisfying while at the same time keeping the house cooler.

Well, I took it a step further by combining the two on a recent warmer-than-average day. And the result was quite tasty, especially when using it in tandem with some sourdough bread from Bernie’s, the eatery of Food Network star and blogger Molly Yeh.

With a few warmer days on the horizon, it’s perfect fare.

Tuna Egg Salad
3 hard-boiled eggs
1 5-ounce can of tuna
¼ cup red onion finely chopped
¼ cup celery finely chopped
¼ cup chopped dill pickles
¼ cup mayonnaise Miracle Whip or more, if needed
Salt and pepper to taste
Chop the eggs into small pieces, then add them to a large bowl.
Add tuna, onion, celery, dill pickle and mayo. Stir to combine.
Taste then add salt, pepper, and more mayo, if needed.