My very favourite lemony tuna, rice, and celery salad

Name: My very favourite lemony tuna, rice, and celery salad
Ingredients: 1 dozen or so Kalamata olives, pitted and coarsely chopped; 3 hard-boiled eggs, roughly chopped; A little thinly sliced spring onion (or red onion), and herb leaves, extra, to garnish; Lemon wedges, to serve; 1/2 cup (125 ml) extra virgin olive oil; 2 cloves garlic, finely chopped; ¼ cup (60 ml) freshly squeezed lemon juice, or more to taste; Splash of white wine vinegar, to taste; Sea salt; freshly ground black pepper

belindajeffery.com.au

View full recipe on belindajeffery.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at belindajeffery.com.au.

Share this recipe:

Cooking tools:

Mason jar
Spoon
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Can opener
Colander
Pot
Stove
Refrigerator
Serving bowl

Ingredients

1 dozen or so Kalamata olives, pitted and coarsely chopped
3 hard-boiled eggs, roughly chopped
A little thinly sliced spring onion (or red onion), and herb leaves, extra, to garnish
Lemon wedges, to serve
1/2 cup (125 ml) extra virgin olive oil
2 cloves garlic, finely chopped
¼ cup (60 ml) freshly squeezed lemon juice, or more to taste
Splash of white wine vinegar, to taste
Sea salt
freshly ground black pepper