I recently signed up with the Barefoot Bloggers, just in time for their 1 year anniversary! This group tries out recipes by the Barefoot Contessa, Ina Garten, twice a month. I figured this would be a fun way to try some new recipes that I might not otherwise choose.
 
The first May recipe was chosen by Kate of Warm Olives and Cool Cocktails, and it’s one that’s right up my alley – Tuna Salad. Tuna Salad, you’re thinking? How boring! Not hardly.

This is another awesome, fast and delicious slow cooker meal. Basically, you are just cooking the broth all day, then come home, throw in the fish for the last few minutes, then serve and eat.
 
A perfect meal for those crazy nights you know you won’t want to cook. Just prep everything the night before, then put the broth mixings in on your way off to work. When you get home, put the fish in and turn it up to high, put some crusty sourdough bread in the oven to warm up and 20-30 minutes later, you’re eating a hearty and satisfying meal.

Don’t let this seemingly long list of ingredients intimidate you. Most of it is spices that go into the shrimp marinade. Really, it’s a pretty simple meal to make. Easy enough for weeknight dinner yet with enough wow factor to serve to guests.