Tuna 'n' Salad

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Perfect for when it's too hot too cook.

Ingredients

  • 1/2 c. mayonaise-based dressing (creamy garlic, ranch, sweet-and-sour, etc.)
  • 2 (6 oz.) cans tuna, drained
  • 1 bag (8-12 oz.) pre-washed salad OR one head of lettuce, washed and shredded
  • optional: other veggies (pepper, tomatoes, cucumbers) chopped into bite-sized bits
  • optional: pitas, tortillas, or other flatbread

Directions

  1. Using fork, mix tuna and dressing in a large bowl. Break apart all large chunks and mix well.
  2. Add salad (and any veggies). Toss. (If you have a bowl with a tightly-sealing lid, shaking can be effective.)
  3. Serve. If not filling enough for your troops as-is, serve in pitas or wrapped up in tortillas or other flatbread.

This recipe was submitted by rivka on October 2, 2005.

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One thought on “Tuna 'n' Salad

  1. I used a similar recipe for many years but about a year ago switched from tuna to canned chicken. Mercury levels in tuna are too high and post-Fukushima, Chernobyl, years of A-bomb tests, centuries of using our oceans as sewage tanks for toxic chemicals, etc., I decided it was time to stop eating sea life. Tried several different canned meats before finding that canned chicken produces a nice flavor roughly as strong as tuna.

    I usually make a large bowl of it that’s enough for 3 days or so.

    Other ingredients that I sometimes throw in:

    * 1 tsp. dry mustard
    * 2 pinches of paprika
    * lots of dill weed (always)
    * fine-sliced celery;
    * cucumber chunks;
    * sharp cheddar chunks;
    * diced kosher dill pickle;
    * chopped chives;
    * chopped yellow or red onion;
    * chopped green onion
    * chopped olives, black or green
    * shredded carrot

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