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  Added: Jul 14, 2010  •  Visited (160)  •  Print version Print this recipe (6)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Tuna - Vegetable Salad
What You Need:
  • 2 cups shredded lettuce, washed, dried, and chilled
  • 4 medium-sized cooked potatoes, peeled and cubed
  • 2 cups cold, cooked green peas
  • 1 cup sliced radishes
  • 2 cups cold, cooked or canned whole-kernel corn, drained
  • 1 medium onion, peeled and minced
  • About 1¼ cups mayonnaise
  • 2 tablespoons fresh lime or lemon juice
  • Salt, pepper to taste
  • 2 cans (6½ or 7 ounces) tuna, drained and broken into chunks
  • 3 tablespoons chopped fresh coriander or parsley
  • 2 medium-sized tomatoes, peeled and cut into wedges

  • How To Cook:
    1. Line a salad bowl with lettuce.

    2. Combine potatoes, peas, radishes, corn, and onion in another bowl.

    3. Mix together mayonnaise, lime or lemon juice, salt, and pepper; add to vegetable mixture.

    4. Spoon over lettuce to form a large mound.

    5. Make a deep depression with a spoon in center of mound and fill with tuna chunks.

    6. Sprinkle with coriander or parsley. Garnish with tomatoes.

    7. Refrigerate or serve at once.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Americas » Ecuador
    Main Ingredient » Fish » Tuna
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Grains & Cereals » Corn
    Dish » Salads



     




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