Ena
Louise's Nouveau Tuna Salad
(serves
four)
This one comes from my mother, who worships tomatoes
and tuna in equal measure. Forget all the tuna salad you've had
before. This one is more salad than tuna, light, refreshing, and
just right for a hot summer evening. The key to this recipe is draining
the lettuce well and seeding the tomatoes so that you don't wind
up with too much liquid. It goes really well with a nice pinot grigio
or pino noir. Be sure to make only as much as you'll use, though.
It doesn't keep well.
½
head iceberg lettuce
2 beefsteak tomatoes
2 cans solid white tuna packed in water
¾ c light mayonnaise
¾ c frozen peas
salt to taste
Put peas
in a collander and run cool water over them for 30 s, until the
frost washes off. Set aside in a small bowl. Cut lettuce into 1
inch squares. Wash, then drain with a salad spinner. Put in large
bowl. Core tomatoes and squeeze out seeds. Cut into ½ inch
(or larger) chunks and add to lettuce. Open and drain tuna, add
to lettuce and tomato.
Using
large spoon, mix tuna, lettuce, and tomato. Add mayonnaise and mix.
Add peas, which should be defrosted. Fold with spoon. Serve with
garlic bread.
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