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Kathy’s Egg And Tuna Salad

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Eggs, Seafood Italian Eggs, Fish, Salads, Sandwiches 1 Text file

INGREDIENTS

INSTRUCTIONS

1995    
I've frequently made an egg and tuna salad without mayo (NEVER made  it
with Miracle Whip, as I can't stand the stuff).  Here's a rough
guideline to go by (I tend to make tuna salad with  whatever's on hand,
so it varies a LOT):  Drain a can of water-packed tuna, and dump into a
bowl.  Add a couple  of hardboiled eggs, chopped, maybe a half of a
chopped green Bell  pepper, half a chopped red Bell pepper, a couple of
green onions,  finely minced, a rib of celery, including a generous
portion of  leaves, finely minced, sometimes a few chopped green or
black olives.  Moisten the mixture with either a good oil and vinegar
dressing, or a  few tablespoons of your favorite fat-free Italian
dressing.  This makes a good filling for pita bread.  If you like, you
can turn this into a dinner salad by adding cooked  pasta (rotini,
elbow macaroni, whatever suits your fancy).  I've also  tossed in
chopped artichoke hearts on occasion (in which case, the  marinade from
the artichokes, plus a little vinegar becomes the  dressing.  If I want
a really SERIOUS salad, I'll also toss in some thawed but  uncooked
frozen mixed vegetables (the Italian-type mixes are  particularly
good). Garnish with sliced cucumber, maybe some radish  roses or
whatever.  Kathy in Bryan, TX  Posted to FIDO Cooking echo by Kathy
Pitts from Dec 1, 1994 - Jul 31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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