Publisher Photo
Publisher Photo
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!"
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

  • 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
  1. 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

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