COOL SUMMER COOKING; 6 QUICK IDEAS TO BEAT THE HEAT.

Byline: Natalie Haughton Food Editor

It's summer, and it's too hot to cook. But you still have to eat. With a little imagination, help from store-purchased food items and a microwave oven, you can whip up cool and creative inspirations with minimal effort without heating up the kitchen.

Many tasty no-cook options are feasible. You can embellish things like macaroni salad from the deli with canned tuna and chopped tomatoes, or deli potato salad with shrimp and dill and cucumbers. Or you can purchase tuna or chicken salad (or make your own in a flash) from the takeout deli of a supermarket and serve it in a melon, papaya or tomato shell, along with a scoop of cottage cheese.

Dips and fresh cut-up veggies and an assembly of assorted meats, cheeses and crackers or bread slices make a great beat-the-heat meal, too. Even an antipasto platter - with olives, buffalo mozzarella and tomato slices, chopped fresh basil, roasted red peppers, a drizzle of olive oil, salami and other Italian meats, store-bought pasta salad and slices of rustic or sourdough bread - keep you cool in the summertime.

Wraps are another good way to make a sandwich festive - use lavosh or some of the large flavored flour tortillas and wrap up your favorite meats, veggies and spreads.

Search out places like the takeout sections of supermarkets, gourmet shops, Trader Joe's and Costco. Improvise - and have a little fun. You may surprise yourself, your family and even spur-of-the moment guests - and they may welcome the innovative and cool dining experiences. There are numerous possibilities that you can toss together with minimal effort. These ideas, designed with summer cooks in mind, can be dashed off in a jiffy and offer good dining alternatives to usual fast-food fare - and they're certainly more interesting.

TUNA AND WHITE BEANS

Here's a cold dish that tuna fans will particularly enjoy. It makes short work of the ``What to serve for dinner?'' dilemma. In a medium bowl, combine a couple of 6 1/2- or 7-ounce cans of solid white water-packed tuna, drained; a can or two of white cannellini beans, rinsed and drained; 3 large tomatoes, chopped; chopped red or green onions; 1/3 cup chopped fresh basil and a few tablespoons drained capers along with a dose of fresh lemon juice and olive oil. Add garlic pepper and salt to taste. Serve as is, stuffed in a pita bread or atop fresh spinach leaves or assorted greens.

CHICKEN-OLIVE BREAD SANDWICHES

This is reminiscent of a sandwich served at Los Angeles' Campanile restaurant. Pick up cooked chicken breasts at the supermarket and shred or chop until you have about 4 cups. Then mix with about 5 cups shredded red or green cabbage (choppped-up iceberg lettuce will even do if you're in a bind) and some chopped green onions. Stir in lots of pitted, cut-up Kalamata olives or pitted ripe olives. Add some white or red wine vinegar (about 1/2 cup) and 1/3 cup olive oil and a tablespoon or two of grainy or Dijon mustard along with garlic pepper to taste. Mix well and spread as thick or thin as desired between olive bread slices. Accompany with fresh tomato slices and a little potato salad.

GOAT CHEESE AND SUN-DRIED TOMATO SALAD

Toss mixed baby salad greens with balsamic vinaigrette, either purchased or homemade. Divide evenly among dinner plates, then top with a generous sprinkling of cut-up pieces of mild goat cheese, sun-dried tomatoes packed in oil and toasted pine nuts. For a more substantial main-dish salad, add cut-up cooked chicken breast pieces or cooked shrimp.

FRUIT DELIGHT

Cut up lots of assorted fresh fruits - nectarines, peaches, melons, bananas, pineapple and strawberries - and combine with some blueberries or raspberries. Toss in some fresh orange juice and mix well. Serve in large bowls topped with a scoop of cottage cheese or frozen yogurt or sorbet and a light supper or dinner is on. Accompany with rolls or assorted muffins.

OPEN-FACE SANDWICH TRIO

Make open-face sandwiches with assorted toppings - and serve three variations for an easy lunch or dinner. For one, combine canned salmon with mayo, lemon juice, capers and dill - and spread on toasted Italian or sourdough bread slices. For another, whip up a tomato mixture (bruschetta-style) with lots of chopped fresh tomatoes, chopped fresh basil and garlic, and a little olive oil and red wine vinegar and present atop toasted bread slices. For the third version, spread the toast slices with a green or black olive tapenade, either prepared or homemade, and top with salami slices, provolone cheese slices and roasted red pepper strips. Serve one of each variety on a dinner plate.

JIFFY CHOCOLATE SAUCE

For a versatile sauce, great to drizzle over ice cream, frozen yogurt, fresh sliced fruits (or fruit kebabs), sorbets or cakes, whip this up in a microwave oven. In a 2-cup glass measure, combine 1 cup of semisweet chocolate chips and 3 tablespoons EACH whipping cream and orange-flavored liqueur. Heat on high power 1 to 1 1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Feel free to delete the liqueur, add a little vanilla and increase the cream, if desired. Makes about 3/4 cup sauce. Store any leftover sauce in the fridge and heat 18 to 20 seconds or until of drizzling consistency.