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Course : Entree, Lunch, Salad
Type of Prep : Mix / Beat
Cuisine : U.S. Regional
Occasion : Summer
 
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Tuna Salad Recipe

From Diana Rattray,
Your Guide to Southern Food.
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This is a delicious and colorful luncheon tuna salad recipe.

INGREDIENTS:

  • 2 large tomatoes, cut in quarters
  • 1 red bell pepper, cut in matchstick strips
  • 1 green bell pepper, cut in matchstick strips
  • 1 small onion, sliced in rings
  • 1 can (6 1/2 or 7 ounces) tuna in vegetable oil
  • 4 teaspoons olive oil
  • 2 teaspoons wine vinegar
  • 1/2 small clove garlic, finely minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dry mustard
  • 12 pitted black olives, chopped

PREPARATION:

Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar. Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad.
Tuna salad serves 3 to 4.

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