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This time, Tuna Salad for Two comes from Sharon Balzer of Phoenix, Arizona. "We have long, hot summers here in the dessert Southwest, so I try to get creative with salads and come up with cool dinners for my husband Roger, and me," explains Sharon.
"I've been serving this tasty, refreshing dish for at least 5 years. We think it's simply scrumptious!"
This recipe is:
Originally published as Tuna Salad for Two in
Taste of Home
June/July 1994, p16
Broccoli's Better“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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