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From Virginia Wiedemann:   "Do you think that you don't like tuna fish? Especially the canned kind? Perhaps you've never had it prepared so the canned fish flavor and texture don't take over the meal. Here's one that makes tuna taste really great. The cucumber is optional, but goes well with the sour cream and mayonnaise."

Tuna Salad Deluxe

8 oz. orecchiette pasta or medium pasta shells, cooked and drained
1/3 cup black olives thinly sliced
1 cup thinly sliced celery
1-1/2 Tbsp. Grey Poupon mustard
12 oz. albacore tuna drained
1 medium cucumber
4 hard boiled eggs (optional)
4 green onions, sliced 1/4"
1/3 cup green stuffed olives, thinly sliced
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
salt and pepper to taste
red wine vinegar (optional)

When you drain the pasta do not rinse, but toss with olive oil.

In a very large bowl, place the celery, onion, olives, mustard, sour cream and mayonnaise. Peel cucumber, cut lengthwise into quarters, and remove seeds.  Lightly salt the quarters and let sit for 15 minutes.  Then rinse them and squeeze to remove extra water and the "burp" juices.  Slice thinly and add to the bowl.  You may want a splash of red wine vinegar for extra tang. 

Cut eggs in half.  Throw away two of the yolks.  Chop the rest and add to the bowl.  Add freshly ground pepper and salt to taste. 

Mix in the tuna.  Add the pasta.  This may need a little more mayonnaise, but shouldn't be runny.  Chill for about one hour.

It actually tastes best when it's fresh and just cooled off, but unless you are having a large group, you'll be eating it for a few meals.  Serve with plenty of fresh tomato wedges, on a bed of lettuce if you wish.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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