Tuna Salad for Two Recipe

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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!"

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Tuna Salad for Two Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

2 cups torn lettuce
2-1/2 cups cooked spiral pasta
1 can (6 ounces) light water-packed tuna, drained and flaked
1 medium tomato, cut into wedges
1 celery rib, sliced
1 medium carrot, sliced
1 small cucumber, sliced
1/4 cup julienned green pepper
1 cup fresh broccoli florets
1/2 cup julienned provolone or mozzarella cheese
DRESSING:
1/4 cup olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1-1/2 teaspoons white wine vinegar
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

On two salad plates, arrange the first 10 ingredients in order listed. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Pour over salads and serve immediately. Yield: 2 servings.

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.